STUFFED MUSHROOMS

Ingredients

• 1 (14oz) Package of Klement's Fresh Ground Mild Italian Sausage
• 2 Packages of Whole Mushrooms
• 2 Tbsp butter
• 1/4 Cup finely chopped green onions
• 3/4 Cup red onion, chopped
• 1 Tsp fresh garlic, minced
• 1/4 Cup garlic & herb bread crumbs
• 1 (5.2oz) Package of soft cheese with garlic and herbs
• 1/2 Tsp dried basil leaves
• 1/2 Tsp dried oregano leaves
• 1/2 Tsp garlic salt
• 1/2 Tsp pepper
• 1 Tbsp roasted red bell peppers (from a jar), chopped

Steps

1. Heat oven to 350°F.
2. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
3. In a large skillet, melt butter over medium heat. Sauté green and red onion in butter for 2 minutes, stirring occasionally. Stir in mushroom stems and fresh garlic. Cook about 2 minutes, stirring occasionally.
4. Remove from heat and cool slightly. Stir in bread crumbs, cheese, sausage, basil, oregano, garlic salt, and pepper.
5. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in non-greased 15x10 inch pan. Garnish each with roasted red bell pepper pieces.
6. Bake uncovered, 12 to 15 minutes, or until filling is light golden brown.
7. Remove from heat and allow a few minutes to cool. Serve and enjoy.