| Spicy Stuffed Mushrooms |
Author: Anita
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
- ¼ lb large mushrooms
- ½ lb sausage
- ⅔ cup chopped cilantro
- ½ cup diced medium hot or hot green chiles
- ½ cup grated extra sharp cheddar cheese
- Chile powder for garnish
Instructions
- Preheat oven to 350 degrees. Spray a baking dish with oil.
- Wash mushrooms and remove stems. Chop stems into small pieces.
- In a large skillet, brown the sausage, breaking it up into small chunks as it cooks. If sausage is in
brat form, remove the skin first. Add the bits of mushroom stems and cilantro halfway through the browning process. - When the sausage is nearly done, stir in the green chiles and cook another 2 minutes.
- Spoon the sausage mixture into the mushroom caps, top with grated cheese, and place in the baking dish. Bake for 20 minutes or until cheese melted and starting to brown.
- Sprinkle with chile powder and serve.
Notes
Commentary:
Ok, this is one of those simple, can't fail appetizers. How can you miss with sausage, green chiles, and cheese in mushrooms? This is easy to put together and really scrumptious. And you can easily substitute your favorite sausage and cheese. Make it super hot, medium hot, or however you like it.
I used Johnsonville Green Chile Sausage, which is a medium spicy brat. I used 505 Southwestern Green Chile to get the desired heat level. You can use any sausage you want and add more or fewer chiles to adjust the heat. Just taste as it's cooking. It's hard to mess this one up.
For the cheese, I used Trader Joe's Extra Sharp Canadian Cheddar. Personally, I think this calls for an extra sharp cheese.
This is a recipe I'll make a lot for parties and get-togethers. It's a guaranteed hit and is just really easy.
Ok, this is one of those simple, can't fail appetizers. How can you miss with sausage, green chiles, and cheese in mushrooms? This is easy to put together and really scrumptious. And you can easily substitute your favorite sausage and cheese. Make it super hot, medium hot, or however you like it.
I used Johnsonville Green Chile Sausage, which is a medium spicy brat. I used 505 Southwestern Green Chile to get the desired heat level. You can use any sausage you want and add more or fewer chiles to adjust the heat. Just taste as it's cooking. It's hard to mess this one up.
For the cheese, I used Trader Joe's Extra Sharp Canadian Cheddar. Personally, I think this calls for an extra sharp cheese.
This is a recipe I'll make a lot for parties and get-togethers. It's a guaranteed hit and is just really easy.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/spicy-stuffed-mushrooms/