Stuffed Mushrooms with Sausage and Montery Jack Cheese

The kids and their kids were all in this weekend. With four wee ones under four it was the most delightful chaos. I served some mighty fine stuffed mushrooms to the Saturday night bunch and I thought I’d share that recipe with y’all. Let’s get cooking!

“Stuffed Mushrooms with Sausage and Montery Jack Cheese”

3 dozen white button mushrooms

1 pound hot ground sausage

1 pound hot ground sausage

1 small white onion

1 tablespoon garlic

1 tablespoon white cooking wine

1 cup shredded Montery Jack cheese

4 ounces crème cheese

3-4 artichoke hearts

Optional: handful of cooked spinach

 

So, I was going to try this recipe I’d found, but it called for Parmesan cheese and I had Monterey Jack. And I had some leftover artichoke hearts and a bit of cooked spinach. And well, why NOT toss it in, right? Bottom line, I’m sure the other recipe would’ve been good too, but this one turned out delicious. What’s more, it’s all mine! You’ll want to begin by washing your mushrooms, patting ‘em dry and popping their little stems out. We’ll dice these stems and set ‘em for just a minute.

Now, I’ve browned a pound of hot sausage with a diced onion. We’ll add a tablespoon of garlic and our chopped mushroom stems to this along with a tablespoon or so of white cooking wine and continue cooking and stirring. We’ll sauté those veggies until they’re clear and then we’ll add our sausage back in along with four ounces of cream cheese, a cup of shredded Monterey Jack, and a cup of bread crumbs. Oh, and this is where I added the diced artichoke hearts and cooked spinach. But, again,that’s optional. Now, season this mixture with a good season-all like Slap ‘Ya Mama, stuff those mushrooms, and bake ‘em for 20 to 25 minutes at 350 degrees! Have mercy~ That’s good eating, from the All Things Southern kitchen to yours!

Hugs, Shellie