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Mushroom Poppers
2 dozen whole medium mushrooms
1 lb breakfast pan sausage
1 small onion finely chopped
1 cup Mexican four cheese blend, shredded
Salt and black pepper to taste
Mix sausage, onion and cheese and divide into 24 equal portions. Form mixture around stem and under the caps of mushrooms. Place the mushrooms in 10x10 baking pan, cap down-sausage up. Cook in open-top pit, gas grill or oven 325-350 degrees until sausage is fully cooked and mushrooms are soft, usually about one hour give or take.
Spicy poppers are fun too! Try adding a dab of chopped jalapeno, cayenne, crushed red pepper, Tony Chacere's Creole Seasoning, Tabasco or Louisiana Hot Sauce. You might also try substituting one of the "hot" breakfast sausages in your grocer's refrigerator case.
Mushroom poppers make a tasty hors d'oeuvre at BBQs, fish fries, crawfish, crab and shrimp boils.
This recipe comes from reader, Mike Byerly. We tried it and we liked it. Many thanks!
1 lb breakfast pan sausage
1 small onion finely chopped
1 cup Mexican four cheese blend, shredded
Salt and black pepper to taste
Mix sausage, onion and cheese and divide into 24 equal portions. Form mixture around stem and under the caps of mushrooms. Place the mushrooms in 10x10 baking pan, cap down-sausage up. Cook in open-top pit, gas grill or oven 325-350 degrees until sausage is fully cooked and mushrooms are soft, usually about one hour give or take.
Spicy poppers are fun too! Try adding a dab of chopped jalapeno, cayenne, crushed red pepper, Tony Chacere's Creole Seasoning, Tabasco or Louisiana Hot Sauce. You might also try substituting one of the "hot" breakfast sausages in your grocer's refrigerator case.
Mushroom poppers make a tasty hors d'oeuvre at BBQs, fish fries, crawfish, crab and shrimp boils.
This recipe comes from reader, Mike Byerly. We tried it and we liked it. Many thanks!