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)

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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

How to Make Spicy Sausage Stuffed Monterey Mushrooms


  • 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.

Printable Recipe Card

About Spicy Sausage Stuffed Monterey Mushrooms

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