Ingredients
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24
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1
-
8
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2
-
1
-
2
-
-
-
-
-
-
-
-
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Directions
Spicy Sausage Stuffed Monterey Mushrooms, 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.
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Steps
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1
Done
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Wash the Mushrooms and Pat Dry With Paper Towels. |
|
2
Done
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Remove the Stems and Set Aside They Can Be Minced and Added to the Sausage Mixture Later Is Desired. |
|
3
Done
|
Preheat Oven to 350. |
|
4
Done
|
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. |
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5
Done
|
Place 1 Heaping Teaspoon of the Mixture Into Each Mushroom Cap. |
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6
Done
|
Place the Stuffed Mushroom Caps on a Rimmed Baking Pan, Sprinkle With Parmesan, and Bake For 20 Minutes. |
|
7
Done
|
Remove from Oven and Let Cool For 5 Minutes. |
|
8
Done
|
Serve Stuffed Mushrooms on a Decorative Serving Platter. |
|
9
Done
|
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. |
