Last month a good friend of mine (who happens to also belong to the group of ladies I play Bunco with once a month) had made a batch of stuffed mushrooms for her turn hosting Bunco.
They were wonderful! So that got me to thinking…
What would I put in her recipe to add a bit more “zip” to it? Here is what I came up with.
Spicy Stuffed Mushrooms
1 lb. Large White Mushrooms
1 (8oz.) Philadelphia Cream Cheese
1 lb. Jennie-O Turkey Sausage
1 TBSP Chopped Chives
1/2 Small White Onion-finely diced
5 TBSP Frank’s Hot Sauce
1/2 tsp. Black Pepper
1 (4oz.) Can Diced Green Chilies-drained
1 C. Shredded Parmesan Cheese
Preheat oven to 350
Rinse the mushrooms and remove stem.
Pat Dry and sprinkle with a bit of sea salt.
Place on a cooking pan.
In a skillet cook sausage, chives, onion,?chilies, hot sauce and pepper. Drain of grease.
Cut the cream cheese into pieces and add?to the cooked meat, stirring until melted.
Turn off heat and stir in Parmesan.
It wont take long for the cheese to melt.
Then fill mushroom caps with meat mixture.
I like to really “heap” on the filling.
Bake for 30 minutes.
*Because the mushrooms hold a lot of water,?you will have some juice in the bottom of the pan. ?Just spoon out the juice and return to the?oven for another 5 minutes.
Sharing with friends makes everything better!
Lark C. Harrington