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Stuffed Mushrooms Monterrey – Do Ahead Appetizer for Halloween

Stuffed Mushrooms MonterreyWhoda’ thought mushrooms were an ancient Biblical food eaten mainly by Royals and soldiers going to war? Today I chatted with Annie  Mitchell on the Sonrise Morning Show, Sacred Heart Radio about mushrooms. Did you know how nutritious mushrooms are? And did you know you can make one of my most popular catering appetizers with them?

The ordinary white button mushrooms has 12 times more of a special antioxidant than wheat germ. They contain protein vitamins and minerals, and Portobella mushrooms have more potassium than bananas, which is helpful in lowering blood pressure. By the way, Portobellas are just overgrown creminis. Mushrooms are what we call a low energy density food, few calories compared to the volume of the mushroom which fills you up.

The most awesome, and easy, stuffed mushroom. Recipe can be divided in half, or doubled. You can also make the stuffing a couple days ahead or freeze stuffing for 2 months or so. Perfect for a Halloween party. 

1 pound sausage –  your favorite –  we like hot,  or hot and Italian mixed

2 cups Monterrey cheese (8 oz)

Palmful of fresh basil, chopped or 1 teaspoon dry basil

1 pound fresh mushrooms

Chopped parsley and extra cheese for garnish (opt)


Preheat oven to 350 or 375.  Mix sausage, cheese and basil together.  Remove stems from mushrooms and save for another use.  Stuff caps. Make sure you put the filling into the center and a little bit over the rim. This keeps the filling in place.

See how the filling is fitted OVER the rim of the cap.

See how the filling is fitted OVER the rim of the cap.


Place on baking sheet and bake, uncovered, about 20 minutes or until done.  Sprinkle parsley and cheese on to give a bit of color. Serve hot.  Can be microwaved to rewarm.

Tip from Rita’s kitchen:

Substitute Mozzarella cheese.






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