Spicy Sausage Stuffed Monterey Mushrooms Recipes

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

Spicy Sausage Stuffed Monterey Mushrooms image

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 9 (3 caps)

Provided by Krystal McDow

Time 50m

Number Of Ingredients 6

Ingredients

24 medium mushroom caps
16 oz package ground pork breakfast sausage
8 oz cream cheese
2 oz monterey jack cheese, shredded
1 Tbsp crushed red pepper flakes
2 Tbsp parmesan cheese, shredded

Steps:

1. Wash the mushrooms and pat dry with paper towels.
2. Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
3. Preheat oven to 350.
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.
5. Place 1 heaping teaspoon of the mixture into each mushroom cap.
6. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
7. Remove from oven and let cool for 5 minutes.
8. Serve stuffed mushrooms on a decorative serving platter.
9. 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.

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

Spicy Sausage Stuffed Monterey Mushrooms image

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.

Provided by Engrossed

Categories Lunch/Snacks

Time 50m

Yield 24 mushrooms, 8 serving(s)

Number Of Ingredients 6

Ingredients

24 medium mushroom caps
1 (16 ounce) package hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) package regular ground pork breakfast sausage (Jimmy Dean is good)
8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons parmesan cheese, shredded

Steps:

Wash the mushrooms and pat dry with paper towels.
Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
Preheat oven to 350.
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.
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.
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.

Nutrition Facts : Calories 315.8, Fat 27.6, SaturatedFat 12.2, Cholesterol 79.9, Sodium 514.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 14.3

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