Ingredients

1/3 c. minced scallions

1 large clove garlic, minced

1 Tbl. minced pickled jalapeno pepper, drained

1/3 c. minced red bell pepper

1 Tbl. olive oil

1/2 lb. Italian sausage (casings removed and crumbled)

2-3 Tbl. minced cilantro

1 large egg, slightly beaten

1/3 c. dry bread crumbs

1 c. shredded monterey jack cheese

Salt and freshly ground black pepper

36 small button mushrooms, cleaned and stems removed (1 1/2 lb. approx.)

Preparation

  1. Preheat oven to 400F.
  2. Heat oil in a hot skillet. Cook the scallions, garlic, jalapeno pepper and the bell pepper over moderately low heat until vegetables are softened.
  3. Add sausage and cook over moderately low heat, stirring and breaking up lumps until the sausage is no longer pink.
  4. Remove from heat and stir in cilantro, egg, bread crumbs and 1/2 c. cheese. Season with salt & pepper to taste.
  5. Divide the mixture among mushrooms caps mounding slightly; arrange in one layer in a lightly greased shallow baking dish.
  6. Sprinkle with remaining cheese and bake for 15 minutes or until bubbly and cheese is lightly browned.