Our cousin, Donna, has a Christmas cocktail party each year and one year, she served Sausage Stuffed Mushrooms.
Even people who don’t normally like spicy food, love these mushrooms. The stuffing is a combination of Chorizo sausage, shredded Nacho cheese (available in the grocery store), and a medium salsa. The mushroom absorbs some of the spiciness. The result is a mouthful of flavour.
I like to use a combination of white and cremini mushrooms. The light and dark looks nice on the serving plate.
Sausage Stuffed Mushrooms
Print recipe| Serves | 24 appetizers |
| Inspiration | Donna |
Ingredients
- 24 Largish mushrooms (I use a mixture of Cremini and white)
- 1/2 Lb (225 gm) Chorizo, hot Italian or other spice sausage
- 1 cup shredded Monterey Jack or shredded Nacho cheese
- 1/4 Cup or so medium salsa
Garnish
- chives
Directions
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Wipe mushrooms, remove stems and scoop out the centre of the mushroom  | |
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Take the casing off the sausage. In a small frying pan cook sausage until no pink remains, stirring to break up with a spatula and fork. Drain off any fat. Stir together the sausage and cheese.  | |
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Fill the mushrooms with the cheese and sausage mixture.  | |
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Place on a baking sheet, covered with parchment paper or foil. Spoon salsa over the top. (You can cover loosely and refrigerate them at this point, to bake later in the day)  | |
| Bake 350 °F for 20 - 25 minutes or until the mushrooms are cooked. Sprinkle with chives. | |