Ingredients

Equipment Needed

• •Rimmed baking sheet
• •10-inch skillet
• •Small spoon for hollowing mushrooms
• •Pastry brush

Instructions

1. 1

   Prep the mushrooms

   Wipe the cremini caps clean with a damp paper towel. Never soak mushrooms; they absorb water like little sponges and will steam instead of roast. Pop out the stems by wiggling them gently side to side. Save those stems for another use (chop them into your next omelet or soup) or discard them. Use a small spoon to scrape out the dark gills, creating a generous cavity for the filling.

   Look for mushrooms with caps about two inches across. Too small and there's no room for filling; too large and they take too long to cook through.
2. 2

   Season the caps

   Arrange the mushroom caps hollow-side up on a rimmed baking sheet. Brush the insides lightly with melted butter and sprinkle with a pinch of salt. This seasons the mushroom itself, not just the filling. Flavor in layers, always. Set aside while you build the filling.

3. 3

   Sauté the trinity

   Melt two tablespoons of butter in a skillet over medium heat. Add the diced onion, celery, and bell pepper. This is the holy trinity, the foundation of everything good in Cajun cooking. Cook until softened and fragrant, about four minutes, stirring occasionally. Add the garlic in the last minute. You'll smell it bloom when it's ready.

4. 4

   Build the filling

   Remove the casing from your boudin by slitting it lengthwise and squeezing out the filling into a mixing bowl. The casing is just the delivery system; we want what's inside. Add the sautéed trinity, softened cream cheese, Cajun seasoning, salt, and black pepper. Mix thoroughly with a fork or your hands until the cream cheese is evenly distributed and the mixture holds together.

   Taste the filling before you stuff the mushrooms. Good boudin is already well-seasoned, so you may need less salt. Trust your palate.
5. 5

   Stuff generously

   Preheat your oven to 375 degrees. Using a small spoon or your fingers, mound the boudin filling into each mushroom cap. Don't be shy. Pack it in and dome it slightly above the rim. These are party bites, and party bites should be generous. Top each stuffed mushroom with a pinch of shredded pepper jack cheese.

6. 6

   Bake until golden

   Bake for 18 to 20 minutes until the cheese is melted and golden in spots, the filling is heated through, and the mushroom caps have softened but still hold their shape. The edges of the cheese should be just starting to crisp. You'll smell the boudin spices filling your kitchen when they're ready.

   If you want more color on top, run them under the broiler for 60 seconds at the end. Watch them closely; broilers are unforgiving.
7. 7

   Finish and serve

   Let the mushrooms rest for three minutes so you don't burn anyone's mouth. Transfer to a serving platter, dust lightly with more Cajun seasoning, and scatter the fresh parsley and green onion tops over everything. Serve warm. Watch them vanish. That's how you know you did it right.

Chef Tips

• •Buy your boudin from a Cajun butcher or specialty store if you can find one. The stuff in national grocery chains is often dry and underseasoned. At Lagniappe, we make our own, but I understand that's not practical for most home cooks.
• •If you can't find boudin, you can approximate it: mix cooked pork sausage with cooked rice, sautéed holy trinity, and Cajun seasoning. It won't be the same, but it'll be good.
• •These can be assembled up to a day ahead and refrigerated, covered. Add five minutes to the baking time if going straight from the fridge to the oven.
• •For a party, keep the finished mushrooms warm in a 200-degree oven for up to 30 minutes. They'll hold just fine.

Advance Preparation

• •Mushrooms can be cleaned, stemmed, and hollowed up to two days ahead. Store in a single layer on a paper towel-lined container, covered, in the refrigerator.
• •The filling can be made one day ahead and refrigerated. Bring to room temperature before stuffing for easier handling.
• •Assembled, unbaked mushrooms can be covered and refrigerated overnight. Bake directly from the refrigerator, adding five minutes to cooking time.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)