Spicy Sausage Nacho Stuffed Mushrooms
Serves: 24
  • 12oz. pack Johnsonville Vermont Maple Breakfast Sausage
  • 8oz Baby Bello Mushrooms
  • 1 small yellow onion, diced
  • 2Tbsp. red bell pepper, diced
  • 2tsp. minced garlic
  • 1tsp. Jerk Seasoning
  • 8oz. Cream cheese, softened
  • 8oz. Cheddar cheese, shredded
  • Crushed Tortilla Chips
  1. Preheat oven to 400. Add a tablespoon of oil, or pan spray to a saucepan on medium heat. Brown sausage and break up with a spoon until thoroughly cooked and in bite size pieces. Remove meat from pan and set aside. In the saucepan, add peppers, onion, Jerk seasoning and garlic and cook for 2-3 minutes. Add meat back to pan and turn heat down to low. Add cream cheese and half of the cheddar cheese until melted. Line mushroom caps on a baking sheet and fill with sausage mixture. If you have leftover filling you can serve it by itself as a dip, or put it in an airtight container in the fridge for later use. Top with remaining cheddar cheese. Bake for 20 minutes. Top with crushed tortilla chips and serve immediately. Enjoy!
Recipe by Iriemade at https://iriemade.com/spicy-sausage-nacho-stuffed-mushrooms/