My Spicy Stuffed Mushrooms

Last month a good friend of mine (who happens

to also belong to the group of ladies I 

play Bunco with once a month) had

made a batch of stuffed mushroom's

for her turn hosting Bunco.

They were wonderful! So that got me to thinking....

what would I put in her recipe to add 

a bit more "zip" to it?

Here is what I came up with........

Don't they make you drool?...

They were so darn good!

Spicy Stuffed Mushrooms

1 lb. Large White Mushrooms

1 (8oz.) Philadelphia Cream Cheese

1 lb. Jenni O Turkey Sausage

1 TBSP Chopped Chives

1/2 Small White Onion-finely diced

5 TBSP Franks Hot Sauce

1/2 tsp. Black Pepper

1 (4oz.) Can Diced Green Chilies-drained

1 C. Shredded Parmesan Cheese

Sea Salt

 Preheat oven to 350

Rinse the mushrooms and remove stem.

Pat Dry and sprinkle with a bit of sea salt.

Place on a cooking pan.

In a skillet cook sausage, chives, onion,

chilies, hot sauce and pepper. Drain of grease.

Cut the cream cheese into pieces and add

to the cooked meat, stirring until melted.

Turn off heat and stir in Parmesan.

It wont take long for the cheese to melt.

Then fill mushroom caps with meat mixture.

I like to really "heap" on the filling.

Bake for 30 minutes.

*Because the mushrooms hold a lot of water

you will have some juice in the bottom of the pan.

Just spoon out the juice and return to the 

oven for another 5 minutes.

Sharing with friends, 

makes everything better!

Lark