24 medium mushroom caps
1 (16 ounce) package hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) package regular ground pork breakfast sausage (Jimmy Dean is good)
8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons parmesan cheese, shredded
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 paper towels and put them in it. Then they are ready to bake just before the event.