This is a pretty easy appetizer that I tend to make on days I want to feed several people. It doesn’t take too much to put together. You can even pop these bad boys in the fridge until they have to be baked. If you like spicy things, then this appetizer is definitely for you. You can always substitute the spicy ingredients that I used in this recipe for mild ones, but for me… the hotter the better! It’s spicy, it’s cheesy and it’s meaty. You can’t go wrong with these stuffed mushrooms!
I usually use baby portobello mushrooms. Unfortunately, the commissary was all out so I just got white mushrooms. So I took about 20 of them or so, and popped the stems off.
I then thoroughly washed the mushroom caps in a strainer.
Afterwards, I took a paper towel and made sure the mushroom caps were fully dry.
I minced a whole fresh jalapeno. (Feel free to take the seeds out if you want the spice level to stay down)
I also grated roughly 1/4-1/2 a cup of cheddar cheese.
I used about half a pack of hot Italian sausage.
In a large skillet, I added the Italian sausage and half of the jalapeno I chopped.
I sauteed the mixture until it was browned.
I added an 8 oz. package of cream cheese and the cheddar I grated to the skillet.
I then mixed it up until it was well blended and creamy.
Once that was done, I added the rest of the freshly minced jalapeno and mixed it one more time, just because I thought it needed a little more spice.
With a small measuring spoon I scooped the mixture and added them into the caps of the mushrooms. I like to somewhat over fill them, I just think it tastes and looks better that way. Gives the mushrooms a little umph. Place them in a 13×9 sized baking dish.
In a 400°F oven, add the uncooked mushrooms and bake for 25 minutes. Sprinkle with some smoked paprika and serve!