
Boudin Stuffed Mushrooms with Dill Horseradish Sauce
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Boudin Stuffed Mushrooms with Dill Horseradish Sauce
Boudin stuffed mushrooms are one of my favorite mushroom appetizers—savory, rich, and packed with Cajun flavor. Whether you’re hosting a party, making a snack, or looking for an easy side dish, these stuffed mushrooms are guaranteed to impress.
I’ve been stuffing boudin into just about everything for years—stuffed mushroom caps, chicken breasts, pork loins, you name it. The best part? Boudin is already perfectly seasoned, so there’s no need to mix in extra ingredients. If you don’t make your own, I recommend Comeaux or The Best Stop, both of which ship nationwide.
For this recipe, I prefer using button or Cremini mushrooms. They hold their shape well, don’t release too much moisture, and cook quickly—plus, they’re the perfect one-bite snack. And while the mushrooms alone are delicious, pairing them with a creamy horseradish sauce takes them to the next level. This sauce is bold, tangy, and works great on stuffed mushrooms, prime rib, roast beef sandwiches, burgers, or even grilled veggies.
Dill Horseradish Sauce
Make this first so the flavors can develop while you prepare the boudin stuffed mushrooms.
Ingredients:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons Lucky Cajun Black Label seasoning
- 4 heaping tablespoons ground horseradish (adjust to taste—use 1 or 2 tablespoons for a milder kick)
- 2 tablespoons chopped fresh dill (optional, but great for presentation and flavor)
- Extra dill sprigs for garnish
Instructions:
- Mix all ingredients together until well combined.
- Refrigerate while you prepare the stuffed mushroom caps.
Boudin Stuffed Mushrooms
Ingredients:
- 12–15 small to medium button or crimini mushrooms
- 1–2 links of boudin, casing removed
- ¼ cup shredded Asiago cheese
Instructions:
- Preheat your oven to 375°F.
- Remove the stems from the stuffed mushroom caps to create space for the filling.
- Stuff each mushroom with boudin, pressing it in lightly.
- Top with a pinch of Asiago cheese.
- Place mushrooms on a baking sheet and bake for 20 minutes, rotating the pan at the 15-minute mark for even cooking.
Serve these boudin stuffed mushrooms hot with a generous drizzle of the horseradish sauce—or just dunk them straight in. They make the perfect mushroom appetizer for any occasion!