Better than Rex’s Stuffed ‘Shrooms
24 medium mushrooms
1 small onion
2 tablespoons butter, melted
1/4 pound bulk pork sausage
1/2 cup salsa
1/2 cup dry bread crumbs
1/2 cup shredded pepper jack cheese
1. Preheat the oven to 425°.
2. Clean and remove the stems from the mushrooms. Chop enough stems to make one cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
3. Cook the sausage, onion, and chopped mushroom stems in a skillet over medium-high heat until the sausage is browned, stirring often to break up the meat. Drain.
4. Add 1/2 cup salsa and the bread crumbs to the skillet and mix lightly. Spoon about 1 heaping tablespoon sausage mixture into each mushroom cap.
5. Bake for 10 minutes or until the mushrooms are hot. Top each with shredded pepper jack cheese and heat until the cheese melts.
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