Sausage-Stuffed Portobello Mushrooms with Creole Parmesan Crust

Instructions

1. In a large skillet, sauté Zatarain’s Cajun Style Smoked Sausage, onion, peppers and garlic. Cool slightly. 

2. Combine mixture with cream cheese, Cajun seasoning, breadcrumbs and most of the parsley, reserving 1 tablespoon.

3. Preheat oven to 375°F. On a baking sheet, fill each mushroom cap with 2 to 3 tablespoons of mixture. Top with Parmesan. 

4. Bake for 20 to 25 minutes until golden and bubbling. 

5. Garnish with remaining parsley and drizzle of olive oil.