Ingredients
250 g cooked sausage, drained
114 g cream cheese
½ cup shredded cheddar cheese
2 tsp SIDS HOT WORCESTER SAUCE
2 jalapenos, seeded & finely chopped
500 g of small portabella mushrooms
Directions
Preheat oven to 175°C.
Combine the cooked, drained sausage with the cream cheese, trimmed mushroom stems, cheddar cheese, SIDS HOT WORCESTER SAUCE and chopped jalapeños, set aside.
Wipe mushrooms caps. I like to use a metal ½ teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
Stuff the mushroom with the sausage cream cheese mixture.
Bake for 20 minutes.
