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Spicy Stuffed Mushrooms

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.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    2 dozen


  • 1/2 pound bulk spicy pork 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 shredded pepper Jack cheese, divided


  • In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.
  • 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.
  • 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.
Nutrition Facts
1 mushroom: 81 calories, 5g fat (3g saturated fat), 14mg cholesterol, 160mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 3g protein.
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  • gdoubles
    Dec 3, 2011

    No comment left

  • NiaLynn
    Jul 23, 2011

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  • justmbeth
    Jul 16, 2011

    These were very good. I didn't have enough pepper jack so I used 1/2 pepper jack and 1/2 cheddar. Next time I'll make sure I have the pepper jack since the cheddar melted faster and cooked more.

  • lruoff03
    Feb 17, 2010

    No comment left

  • Roxaneoswald
    Feb 5, 2009

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