Spicy Sausage Stuffed Monterey Mushrooms
Recipe: #8156
February 21, 2013
Categories: Appetizers, Mushrooms, Fathers Day, Game/Sports Day, New Years, Potluck, Oven Bake, High Protein, Spicy, more
"I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear every time I make them. They are spicy so if you don't like heat, you can try making them without hot sausage or red pepper flakes."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (534.9 g)
- Calories 359.8
- Total Fat - 25.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 81.5 mg
- Sodium - 2721.7 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 0.1 g
- Sugars - 8.7 g
- Protein - 7.4 g
- Calcium - 66.2 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the mushrooms and pat dry with paper towels.
Step 2
Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
Step 3
Preheat oven to 350.
Step 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.
Step 5
Place 1 heaping teaspoon of the mixture into each mushroom cap.
Step 6
Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
Step 7
Remove from oven and let cool for 5 minutes.
Step 8
Serve stuffed mushrooms on a decorative serving platter.
Step 9
Sometimes I make them ahead and line a tupperware with paper towels and put them in it. Then they are ready to bake just before the event.
Tips
No special items needed.
1 Reviews
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