Mexi- stuffed mini Portobello mushrooms


I saw these beauties at the grocery store and decided to grab them and make a fun new take on an classic appetizer.

The recipe literally took a few minutes to assemble. Perfect for any party hostess to make.

Mex- Stuffed Mushrooms

6 mini Portobello mushrooms, cleaned and stems removed and diced

1/2 lb. fresh pork sausage

2 pieces whole wheat bread, cubed

1/2 cup minced sweet onion

1/2 tsp. smoked paprika

1/2 tsp. minced garlic

1 tsp. cumin

1 cup grated Monterrey Jack cheese

Cilantro, chopped for garnish

In a small saute pan, brown onion, garlic, chopped mushroom stems and spices for 1-2 minutes on medium heat. Add the sausage and cook, crumbling the sausage into small pieces. Cook mixture until sausage is browned. Pour cooked sausage mixture into a large bowl. Top with bread crumbs and cheese. Stir to combine.

Place your cleaned mushrooms on a lightly greased baking sheet. Place a heaping spoonful of filling pressing down to secure in the mushroom. Bake at 400 degrees for 2o minutes. Remove from the oven and serve warm. Top with chopped fresh cilantro for garnish.

Happy Baking!