Easy Appetizer Recipe: Baked Artichoke & Parmesan Stuffed Mushrooms
I'll be honest with you: I was pretty suspicious of this recipe before I made it. I suspected it would be fussy and time consuming. But when I actually got into the kitchen, it only took me about ten minutes to get these babies prepped for the oven.
Here’s how to make them:
- 24 button mushrooms
- 4-6 precooked breakfast sausages 3
- 4 green onions, sliced
- 1 10-ounce container of Stonemill Kitchens Artichoke and Parmesan Dip
- ¼ teaspoon ground black pepper, or more to taste
- pinch of salt, or more to taste
Step 1: Preheat the oven to 425°F and preheat a pan over medium to medium high heat. Dice the pre-cooked sausage and brown it for about 4 minutes. (I didn’t use oil or anything myself but you could use a little non-stick spray if you wanted.)
Step 2: While the sausage is browning, rinse the mushrooms and use your fingers to pull off the stems. (They should pull off easily.) Leave the mushroom caps in a colander to drain.
Step 3: Stir together the dip, diced sausage, sliced green onions, and pepper.
Step 4: Spoon the dip mixture into the mushroom caps, about 1-2 teaspoons each depending on the size of the mushrooms.
Step 5: Bake on the middle rack of the oven at 425°F until browned, about 10 minutes.\
PS--these would also make a great tailgate party recipe!