I LOVE mushrooms. I don’t know if it is the flavor or the fact that you can eat a million of them without worrying about calories. Of course, depending on what you stuff them with or how you prepare the little angels, could quickly send you into Cholestrol Cardiac, but we won’t worry about that at Christmas. Let’s just enjoy them and come January, you can eat raw cauliflower till your hearts content and the cholesterol has been washed out of your system. This recipe certainly cannot be considered diet, but guess that’s what makes it so good. Great appetizer to take to those Christmas and New Years parties.
24 Large mushrooms, cleaned and stems removed
1/2 pound Italian bulk sausage (casing removed)
1 cup shredded Monterrey Jack Cheese
1/2 cup picante sauce
1/4 cup thinly sliced green onions (I bet already you are picturing these in your mind as “what a cute little Christmas looking appetizer with the red picante and green onions”)
Place mushroom caps in large shallow baking dish (sprayed with Pam)
Brown sausage in skillet, stirring to break up large pieces
Drain and mix with cheese. Fill mushrooms with sausage mixture. You can prepare to this point up to 1 day in advance and store in covered container in fridge.
Spoon picante sauce over mushrooms and bake at 375 for 15 min or until they are heated all the way through. Top with green onions before serving.