Sausage and Pepper Jack Stuffed Mushrooms
Stuffed mushrooms are always one of my go-to and favorite appetizers to make and bring to parties but also to eat when attending parties. They are bite size, delicious and so easy to make.
In this recipe, the hot Italian sausage and the pepper jack cheese give it a bit of a kick. If you are sensitive to spice, you could try a mild Italian sausage or a turkey sausage and whatever cheese you prefer.
AuthorErin GroveCategoryappetizersPreheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil.
Wash and remove stems from mushrooms. Pat mushrooms dry.
In a medium saute pan, cook sausage until full cooked and crumbled.
In a bowl, combine cream cheese, pepper jack cheese, garlic powder, salt and pepper. Add sausage and stir.
Stuff each mushroom with cream cheese filling and place on baking sheet.
Top each mushroom with panko bread crumbs.
Bake for 15 minutes.
Turn oven to high broil, and broil for 1 minute 30 seconds or until lightly browned on top.
Garnish with fresh parsley. Enjoy!
Ingredients
Directions
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil.
Wash and remove stems from mushrooms. Pat mushrooms dry.
In a medium saute pan, cook sausage until full cooked and crumbled.
In a bowl, combine cream cheese, pepper jack cheese, garlic powder, salt and pepper. Add sausage and stir.
Stuff each mushroom with cream cheese filling and place on baking sheet.
Top each mushroom with panko bread crumbs.
Bake for 15 minutes.
Turn oven to high broil, and broil for 1 minute 30 seconds or until lightly browned on top.
Garnish with fresh parsley. Enjoy!