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Spicy Sausage Stuffed Monterey Mushrooms

Created by Engrossed on February 21, 2013

24 medium mushroom caps
1 (16 ounce) package p[ork sausage (hot ground pork breakfast sausage or regular ground pork breakfast sausage Jimmy Dean is good)
1 (8 ounce) package cream cheese (or neufchatel cheese I use Neufchatel)

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.