(Serves 8)
Ingredients:
- 24 medium mushroom caps (portobello, brown or white)
- 1 pound of spicy ground Italian sausage (you can also use a spicy breakfast sausage)
- 8 ounces cream cheese, softened
- 2 ounces Monterey jack cheese, shredded
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons parmesan cheese, shredded
- Diced green onions for topping, optional
Instructions:
- Wash the mushrooms until the water runs clear and pat dry with paper towels.
- Remove the stems and set aside (mince and add to the sausage mixture later is desired).
- Preheat the oven to 350°F.
- 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 the oven and let cool for 5 minutes before serving. Top with green onions for a little extra flavor.