Spicy Sausage Stuffed Monterey Mushrooms

Krystal McDow


I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 9 (3 caps)

☆☆☆☆☆ 0 votes
20 Min
30 Min


24 medium
mushroom caps
16 oz
package ground pork breakfast sausage
8 oz
cream cheese
2 oz
monterey jack cheese, shredded
1 Tbsp
crushed red pepper flakes
2 Tbsp
parmesan cheese, shredded


1Wash the mushrooms and pat dry with paper towels.
2Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
3Preheat oven to 350.
4Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
5Place 1 heaping teaspoon of the mixture into each mushroom cap.
6Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
7Remove from oven and let cool for 5 minutes.
8Serve stuffed mushrooms on a decorative serving platter.
9Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Pork
Regional Style: American