Stuffed Button Mushrooms

      2 Tbsp Twisted Pepper Spinach Artichoke Dip Mix
      24 button mushrooms
      1/2 lb Italian sausage
      1/4 cup sliced green onions
      1/4 cup diced red bell peppers
      8 oz cream cheese

      Brown sausage, rinse, and let cool, rinse button mushrooms and remove stems.
      Combine 8 oz softened cream cheese with 2 Tbsp Spinach Artichoke Dip Mix,
      Sausage, onions, and peppers. Stuff mushroom caps with equal parts dip mixture.
      Bake in preheated oven 425° for 10 minutes or until browned
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