Ingredients
• 1/2 pound Andouille sausage (remove casing)
• 1 cup chopped onion
• 1/4 cup bell pepper, chopped
• 1/2 teaspoon Clayton's Acadian Seasoning & Rub
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 3/4 cup instant rice
• 1/4 cup parsley, chopped
• 24 large mushroom caps (save stems)
• 2 cups mayonnaise
• 1 1/2 cups Parmesan cheese

Preparation
Preheat oven to 350F. In a deep skillet, brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Blend mayonnaise and cheese together, then combine half of this mixture with the cooked sausage-rice mixture. Stuff mushrooms caps, then spoon remaining mayo-cheese mixture on top of mushrooms. Place stuffed mushrooms in 9x12 baking dish and bake for 35 minutes, until mushrooms are golden.