Description
These Sausage Stuffed Mushrooms are a savory appetizer featuring juicy mushroom caps filled with a flavorful mixture of cooked pork sausage, sharp cheddar cheese, creamy ranch dressing, and a hint of ground red pepper. Baked until golden and bubbly, they make a perfect party snack or starter for any occasion.
Ingredients
Scale
Filling
- 1 lb pork sausage
- 2 cups shredded cheddar cheese
- 1 (8-oz) bottle ranch dressing
- 1/6 tsp ground red pepper
Mushrooms
- 24 large white mushrooms
Instructions
- Preheat oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the stuffed mushrooms.
- Prepare mushrooms: Remove the stems from the large white mushrooms, then gently wipe the caps with a damp cloth to clean them without soaking.
- Cook sausage: In a large skillet over medium heat, cook the pork sausage, stirring frequently until it crumbles completely and is no longer pink. Drain any excess fat from the skillet.
- Mix stuffing: In a large bowl, combine the cooked sausage, shredded cheddar cheese, ranch dressing, and ground red pepper. Stir well until all ingredients are evenly incorporated into a creamy filling.
- Fill mushrooms: Spoon the sausage mixture into each mushroom cap, filling them generously to ensure each one is packed with flavor.
- Bake: Arrange the filled mushrooms on a baking sheet and bake in the preheated oven for 17 to 20 minutes, or until the filling is heated through, cheese is melted, and the mushrooms are tender.
Notes
- Use fresh large white mushrooms for best results, ensuring the caps are sturdy enough to hold the filling.
- You can substitute pork sausage with turkey sausage for a leaner option.
- Adjust the amount of red pepper to your preferred spice level.
- Make sure to drain the cooked sausage well to avoid soggy mushroom caps.
- Serve warm for the best flavor and texture.
