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I have to say I’m a little picky when it comes to stuffed mushrooms and I like our version my family makes the best. Trying to be the bigger person I have branched out and seen it isn’t so bad having other versions. I’m not the biggest fan of meat in the mushrooms, but this one was pretty tasty and super easy to make ahead of time which my version takes longer to do.

Creamy Jalapeno Stuffed Mushrooms

(Adapted from Kraft)


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8 ounces Philadelphia Spicy Jalapeno Cream Cheese

14 Large Mushrooms

1/4 cup shredded cheddar cheese

8 ounces Italian Sausage

1 small fresh jalapeno, seeded and deveined, chopped finely


Wash Mushrooms and Remove center stem, allow mushrooms dry on a paper towel.


Heat a skillet on medium heat.


Add Italian Sausage and chopped jalapeno pepper, break up with a wooden spoon. Cook thoroughly and until browned. (I bought the precooked sausage from Jimmy Dean)


Remove from heat. Add entire container of Philadelphia Cream Cheese and shredded cheese.


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Stir until mixture is well mixed and creamy.


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Heat oven to 400 degrees.


In a 13×9 inch pan, place mushrooms flat and scoop about 1 Tablespoon of mixture into each mushroom.


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Bake uncovered for about 25 minutes.

Remove, serve. Sprinkle with Smoked Paprika (optional).

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