Spicy Sausage Stuffed Monterey Mushrooms

sobota, 15 lutego 2014

Spicy Sausage Stuffed Monterey Mushrooms

Time: 50 mins


  • 24 medium mushroom caps
  • 1 (16 ounce) package hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) package regular ground pork breakfast sausage (Jimmy Dean is good)
  • 8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
  • 2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
  • 1 tablespoon crushed red pepper flakes, less for less heat
  • 2 tablespoons parmesan cheese, shredded


  • 1 Wash the mushrooms and pat dry with paper towels.
  • 2 Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
  • 3 Preheat oven to 350.
  • 4 Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
  • 5 Place 1 heaping teaspoon of the mixture into each mushroom cap.
  • 6 Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
  • 7 Remove from oven and let cool for 5 minutes.
  • 8 Serve stuffed mushrooms on a decorative serving platter.
  • 9 Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

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