Shelly's Recipe

SPICY SAUSAGE-STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1/2 pound bulk spicy pork sausage meat
24 large fresh mushrooms (with stems)
Oil and 2 tablespoons butter
1 small onion, minced
4 large garlic cloves, minced
1 cup bread crumbs (seasoned or plain)
1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)
1/4 cup freshly grated Parmesan cheese
Seasoned salt and fresh ground black pepper, to taste

In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl. Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter). Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Spoon about 2 tablespoons into each mushroom cap. Grease a rack then fit the rack into a foil-lined large baking sheet. Sprinkle with remaining shredded cheese. Bake in a at 350 for 22-25 minutes or until mushrooms are tender. Yield: 24 large mushrooms

NOTE: Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake.