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.
- 24 medium mushroom caps
- 1 (16 ounce) packagehot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) packageregular 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
- 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.