Best 2 Mushrooms Monterey Recipes

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

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.

MUSHROOMS MONTEREY

Steps:

• Blend together the flour, sour cream and pepper, and set aside.
• In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
• Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
• Add the sour cream mixture and just heat through until bubbly.
• Turn this mixture into a shallow baking dish or pie plate.
• Sprinkle with the parmesan cheese and then the parsley.
• Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.