Mushroom caps are stuffed with spicy sausage and three kinds of cheese: cream cheese, Monterey jack cheese, and Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 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
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.