Mexican Stuffed Mushrooms
24 Baby Bella or crimini mushrooms, or 6 large Portabella mushrooms
1 lb. Pork sausage
1/2 cup salsa
2 cloves garlic, chopped
1/2 cup unseasoned bread crumbs
1/4 cup cilantro, chopped
1/4 cup white cheddar, shredded
2 TBSP fresh squeeze lime juice
2 tsp cumin
1 tsp salt
tomato pieces (garnish)
Preheat oven to 350°F
Line a large baking sheet with parchment paper.
Remove the stems from the mushroom caps. Set aside caps and chop the stems up into tiny pieces.
In a medium bowl, add sausage, salsa, bread crumbs, chopped cilantro, lime juice, shredded white cheddar, cumin, and salt.
Mix all together until it is completely blended. You can use a stand a lone mixer, your hands, or a large spoon.
Scoop some sausage mixture into each mushroom cap, and smooth each filling into a heaping mound. Repeat until all mushrooms are filled with heaping mounds of sausage mixture.
Bake for approximately 30 minutes. All ovens vary so chekc mushrooms regularly after 20 minutes. These are done when the internal temperature reaches 160°F. Remove from oven and let cool about 5 munutes. Serve with a garnish of tomato and cilantro.