Andouille Sausage and Cheese Stuffed Mushrooms

1 Package Baby Portebella Mushrooms

6 Oz. Andouille Sausage, Sliced

4 Oz. Cream Cheese (May sub in any preference of cheese, preferably a soft one)

2 Tsp. Paprika
1 Tsp. Chili Powder
1 Tsp. Cajun Seasoning

Preheat oven to 350 degrees. Remove stems from mushroom caps and discard. Place Andouille sausage in food processor and finely chop. Combine cream cheese (or other cheese, I used a chili flavored cheese once) paprika, chili powder, and Cajun seasoning thoroughly. Add andouille sausage and mix well. Generously fill each mushroom cap with mixture. Place in oven for 15 minutes, until cheese is fully melted.