Combine the mushrooms, Andouille, onions, and garlic in the bowl of a food processor and pulse about 10 times, until the mixture forms a coarse paste.
Turn the mixture into a medium skillet over high heat and stir in the oil, Creole Seasoning, salt, and pepper. SautČ, stirring occasionally, for about 4 minutes. Stir in† the port and cook for 1 minute.
Reduce the heat to medium, add the bread crumbs, and cook, stirring constantly, for 2 minutes. Remove from the heat and allow to cool.
Yield: about 2 cups
Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.