Spicy Sausage Stuffed Monterey Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes. Ingredients:
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 |
Directions:
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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