Mushroom caps are stuffed with spicy sausage and three kinds of cheese: cream cheese, Monterey jack cheese, and Parmesan cheese.
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Wash the mushrooms, remove the stems, and pat dry with paper towels. Preheat the oven to 350 degrees F. Cook the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, Monterey Jack cheese, and crushed red pepper flakes. Mix well. Place 1 heaping teaspoon of the mixture into each mushroom cap. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with Parmesan, and bake for 20 minutes.
Remove from oven and let cool for 5 minutes. Serve stuffed mushrooms on a decorative serving platter.
Yield: 4 to 6 servings
Source: Fiesta Mexicali by Kelley Coffeen (Northland Publishing)
Reprinted with permission.
See Also
More Mushroom Recipes
Appetizer Recipes
All Recipes
Ingredients
- 24 medium mushroom caps
- 1 package (1 pound) spiced sausage
- 8 ounces cream cheese
- 2 ounces Monterey Jack cheese, grated
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons Parmesan cheese, grated
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Preparation
Wash the mushrooms, remove the stems, and pat dry with paper towels. Preheat the oven to 350 degrees F. Cook the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, Monterey Jack cheese, and crushed red pepper flakes. Mix well. Place 1 heaping teaspoon of the mixture into each mushroom cap. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with Parmesan, and bake for 20 minutes.
Remove from oven and let cool for 5 minutes. Serve stuffed mushrooms on a decorative serving platter.
Yield: 4 to 6 servings
Source: Fiesta Mexicali by Kelley Coffeen (Northland Publishing)
Reprinted with permission.
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