STUFFED BUTTON MUSHROOMS 2 Tbsp Twisted Pepper Spinach Artichoke Dip Mix 24 button mushrooms 1/2 lb Italian sausage 1/4 cup sliced green onions 1/4 cup diced red bell peppers 8 oz cream cheese Brown sausage, rinse, and let cool, rinse button mushrooms and remove stems. Combine 8 oz softened cream cheese with 2 Tbsp Spinach Artichoke Dip Mix,
Sausage, onions, and peppers. Stuff mushroom caps with equal parts dip mixture. Bake in preheated oven 425° for 10 minutes or until browned
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