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Spicy Stuffed Mushrooms Recipe

Photo by: Taste of Home

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These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.

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24 Servings
Prep: 30 min. Bake: 25 min.

Ingredients

1/2 pound bulk spicy pork sausage
24 large fresh mushrooms
1/2 cup chopped green onions
1/4 cup minced garlic
1/4 cup butter
1 cup seasoned bread crumbs
1 cup (4 ounces) shredded pepper Jack cheese, divided

Directions

In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.
Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese.
Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 81 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 160 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Spicy Stuffed Mushrooms published in Simple & Delicious March/April 2007, p42

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