Spicy Stuffed Mushrooms Recipe

5 1 5
Spicy Stuffed Mushrooms Recipe
Spicy Stuffed Mushrooms Recipe photo by Taste of Home
Publisher Photo

Spicy Stuffed Mushrooms Recipe

Read Reviews
5 1 5
Publisher Photo
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.
Featured In: Spicy Appetizers
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
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.
Originally published as Spicy Stuffed Mushrooms in Simple & Delicious March/April 2007, p42

Nutritional Facts

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

  • 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
  1. In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.
  2. 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.
  3. 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.
Originally published as Spicy Stuffed Mushrooms in Simple & Delicious March/April 2007, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Stuffed Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 87067
Reviewed Jul. 16, 2011

"These were very good. I didn't have enough pepper jack so I used 1/2 pepper jack and 1/2 cheddar. Next time I'll make sure I have the pepper jack since the cheddar melted faster and cooked more."

Loading Image