- 1 lb. sausage
- 1 lb. fresh jalapenos, stems and seeds removed (see picture)
- 8 oz. cream cheese
- ½ white onion, sliced to sauté
- 8 white mushrooms, sliced to sauté
- Shredded Monterey Jack Cheese (to top) we use ½ a bag!
In a 10” skillet, sauté the onions and mushrooms in EVOO until soft. Set them aside and let cool.
Slice your jalapenos in half (long ways) and remove the stems and seeds by pulling them out. **Caveman Tip: Leaving the seeds and stems in will make your appetizer a lot hotter! Also – be careful what you touch after doing this task!! Jalapeno heat on your hands does not go away easily! You may want to wear gloves.
In a separate bowl – use your hands to blend the sausage, cream cheese, onions and mushroom mixture together.
On a baking sheet, lay sliced jalapenos, open side up and stuff generously with the cream cheese mixture. Let the jalapenos cook for 15-20 minutes until everything is nice and hot, you should notice the jalapenos starting to brown a little. Open the oven and sprinkle the jalapenos generously with the Monterey Jack cheese, I let it fall all over the sides. Close the oven and continue to bake for an additional 5 minutes until cheese is melted and brown.
Enjoy your appetizer! Your friends sure will.