Artichoke & Sausage Stuffed Mushrooms

Artichoke & Sausage Stuffed Mushrooms

Combine our Artichoke & Parmesan Dip with vegetables and sausage to create this party-pleasing appetizer.


  • 24 button mushrooms
  • 1/2 lb Italian sausage
  • 1/4 cup sliced green onions
  • 1/4 cup diced red bell pepper
  • 10 oz container Stonemill Kitchens® Artichoke & Parmesan Dip


  1. Preheat oven to 425℉.
  2. Brown sausage and let cool.
  3. Rinse button mushrooms and remove stems.
  4. Combine Stonemill Kitchens Artichoke & Parmesan Dip with green onions, red bell peppers and cooled sausage.
  5. Stuff mushroom caps with the dip-sausage mixture.
  6. Bake in preheated oven for 10 minutes or until browned.


Beverage Pairings

We like pairing these rich Artichoke & Sausage Stuffed Mushrooms with a medium bodied Sangiovese, but for the dip on its own, we recommend Chardonnay or Albarino.

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