INGREDIENTS
2 lb fresh large mushrooms (about 25 of them, ~2" across, stems removed)
2 lb hot/spicy ground pork sausage (or ground turkey sausage)
1 medium onion, finely chopped
glob of minced garlic (or few dashes of garlic powder)
1 (8oz) pkg cream cheese
6-8oz pepperjack cheese, chopped finely/shredded
(optional) chopped bacon or 5-6oz real bacon bits
note* (I have substituted some mexican velveeta, & shredded Provel for the pepperjack. I have also used 16 oz ground turkey and 16oz "real" bacon bits instead of sausage)
Also every time I load the mushrooms up with filling, but I always have some left over. The letover filling is good inside omelets
DIRECTIONS
Preheat oven to 350.
Clean mushrooms with a damp paper towel and remove stems. Place mushrooms in 9"x13" baking pan.
(optional, I sometimes put some butter & garlic in the bottom of the baking pan).
Cook sausage, onion, and garlic in large skillet, over medium heat, until sausage is brown and onion is tender. Drain.
Stir in cream cheese and pepper jack cheese until melted and mix with sausage.
Spoon into mushroom caps to form heaps.
Bake 15 minutes, or until heated through. Serve warm.
more photos
Using pepperjack:
