Artichoke & Sausage Stuffed Mushrooms

Want a make-ahead recipe that you can , quickly throw on the grill? Then try this fast, and easy, party-pleasing appetizer, and you won’t miss the second half kick-off!

Ingredients

• 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 Kitchen’s Artichoke & Parmesan Dip

Directions

The Day Before Game Day

1. PREHEAT oven to 425 degrees F.
2. BROWN sausage and let cool.
3. RINSE button mushrooms and remove stems.
4. COMBINE dip with green onions, red bell peppers and cooled sausage.
5. STUFF mushroom caps with equal part dips mixture.
6. COVER And store in the refrigerator.

On Game Day

1. PACK mushrooms in a cooler.
2. TOSS on grill until center is warmed through and caps are golden brown (about 5-10 minutes)
3. ENJOY!