Shelly's Recipe

TANGY STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 lbs large mushrooms
4 tbsp butter
1/4 cup chopped onion
1/2-lbs ground pork sausage
1 (4 oz) pkg cream cheese, softened
2/3 cup Jack Daniel’s original No. 7 sauce
4 tbsp Heinz 57 sauce
1/4 cup grated Parmesan cheese

Preheat oven to 350. Remove stems from the mushrooms, leaving the caps intact. Chop the stems.

In a medium saucepan, melt the butter. Then lightly brush the mushroom caps with melted butter.

In the remaining butter, cook and stir the sausage, chopped mushroom stems, and onions until tender and the sausage is fully cooked. Gradually mix the cream cheese and Jack Daniels BBQ sauce and Heinz 57 sauce into the saucepan. Continue stirring until smooth. Heat until warm.

Stuff the mushroom caps with the sausage cream cheese mixture and sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps for 8 to 12 minutes or until hot. while warm. Makes eight snack servings.