Jalapeno Popper Stuffed Mushrooms

16 oz of small portabella mushrooms

subheading: Filling:

½ lb sausage, cooked & drained

4 oz cream cheese

½ cup shredded cheddar cheese

2 jalapenos, seeded and finely chopped

subheading: Toppings:

(optional)

ground pork rinds

parmesan cheese

"bread crumbs"

crispy onions or jalapenos

Bacon, cooked and crumbled

Preheat oven to 350 degrees.

Combine the cooked, drained sausage with the cream cheese, cheddar cheese and chopped jalapeños, set aside.

Wash mushrooms and remove the stems. 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.

Add optional topping if using

Bake 20 minutes.

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