Combine our Artichoke & Parmesan Dip with vegetables
and sausage to create this party-pleasing appetizer.
Prep 10 minutes Bake 15 minutes
24 button mushrooms
1/2 lb Italian sausage
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1-10 oz container Stonemill Kitchens
Artichoke & Parmesan Dip
PREHEAT oven to 425 degrees F.
BROWN sausage and let cool.
RINSE button mushrooms and remove stems.
COMBINE dip with green onions, red bell peppers
and cooled sausage.
STUFF mushroom caps with equal part dips mixture.
BAKE in preheated oven for 10 minutes or until browned.
From the Chef
I love the ease of this recipe, and it has
passed the test of time as my favorite. I
usually improvise with ingredients that
I have around the house.
- Elise Johnston
Stonemill Kitchens Chef