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