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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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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. Ingredients:
1/2 pound johnsonville® hot ground 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:
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.
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