Having a party soon? Need some appetizers or snacks to please the crowd? Stuffed mushrooms are one of my favorite dishes to make for such occasion as they are super tasty, fast to make, and really satisfying. And they are really easy to eat (stuff the whole thing in your mouth – no sauce or plates required)!
Stuffed Mushrooms with Pepper Jack Cheese
Makes approximately 24 stuffed mushrooms
24 large button mushrooms
½ lb of ground sausage – I used spicy chicken sausage
¼ cup of green onion, finely chopped
Salt, pepper, garlic powder, and oregano to taste
1 cup of fresh spinach*
1¼ cups of Pepper Jack Cheese, shredded
Bread crumps, to sprinkle on top
*Note you may want to cook the spinach down and squeeze out the water first to make sure your mushrooms don’t get too watery when cooking. You may also use frozen spinach.
Preheat oven to 425°F. Clean your mushrooms by wiping them with a damp paper towel. Do not submerge them in water to clean, this will waterlog them and make for bad stuffed mushrooms. After mushrooms are clean, cut out the stems. Make sure to dig into the mushroom a little to create a cavity to stuff. Some people like to use the mushroom stems as stuffing ingredients. I choose not to, but use them if you’d like!
Create the stuffing by cooking the sausage, onions, and spices (salt, pepper, garlic powder, and oregano) over medium heat. Once meat is almost done cooking, throw in the spinach and cook until it’s wilted. Remove from heat, and add 1 cup of the cheese. Stir until the sausage is evenly coated with cheese.
Add a spoonful of cheese and sausage mixture to each mushroom. Top off each mushroom with a sprinkling of shredded cheese and bread crumbs – just enough to make the top of the mushroom pretty! Cook for 14 minutes. Serve hot to guests and have a great party!