1 pound white mushrooms
1 pound bulk sausage
6 oz. cream cheese, softened
4 green onions, diced (both white and green parts)
12 PEPPADEW® Peppers, finely chopped
Rinse mushrooms; remove stems and reserve for another use. Rub caps with olive oil, and place in baking dish. Brown sausage in skillet. Place cream cheese in bowl. Add browned sausage, green onions, and PEPPADEW® Peppers to cream cheese, and stir until all ingredients are blended in. Fill each mushroom cap with mixture. Bake at 375 for 25 minutes, until mushrooms are tender and filling is hot.
You may have a little filling left, which would be delicious in an omelet, stuffed into celery, spread on crackers, or eaten with a spoon.