Taco Stuffed Mushrooms

Yield: 4 servings

Serving Size: 2 mushrooms

Taco Stuffed Mushrooms

I’m thinking appetizer for a Cinco de Mayo Party!!! These can be made up to one day ahead, and cooked right before serving.

Ingredients

  • 8 white mushrooms, cleaned, stems removed (large if you can find them!)
  • ½ cup cooked breakfast pork sausage OR cooked chorizo sausage
  • ¼ cup taco cheese (or monterey jack)
  • 2 T unsalted butter
  • Stems of mushrooms, chopped fine
  • Pinch of salt
  • 2 cloves garlic, minced
  • ¼ cup taco cheese (or monterey jack)
  • 1/3 cup seasoned bread crumbs
  • ¼ cup Taco cheese for topping

Instructions

  1. Melt butter in small saute pan, add chopped mushroom stems and garlic, sprinkle with salt. Cook until softened, add cooked sausage, cook another 1-2 minutes. Add bread crumbs, and taco cheese, stir until cheese is melted. Stuff mushroom caps, place in greased 8”X 8” pan. Top with additional ¼ cup taco cheese.
  2. Cook, uncovered, in a 350 degrees oven for 25-30 minutes until mushrooms are tender.
  3. Serve while still warm with salsa and sour cream, if desired. They are good all by themselves as well!
http://cookinwithaterrytwist.com/2016/04/taco-stuffed-mushrooms/

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