Artichoke & Sausage Stuffed Mushrooms

Directions

1. Preheat oven to 425 degrees F.
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

Pairs well with a medium bodied Sangiovese, for the dip on its own, we recommend Chardonnay or Albarino.