SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
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)
Provided by Krystal McDow
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 6
Steps:
- 1. Wash the mushrooms and pat dry with paper towels.
- 2. Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
- 3. Preheat oven to 350.
- 4. Cook 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.
- 5. Place 1 heaping teaspoon of the mixture into each mushroom cap.
- 6. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
- 7. Remove from oven and let cool for 5 minutes.
- 8. Serve stuffed mushrooms on a decorative serving platter.
- 9. Sometimes 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.
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