Ingredients:

24 button mushrooms

1⁄2 lb. Italian sausage

1⁄4 cup sliced green onions

1⁄4 cup diced red bellpepper 

1 10-oz. container Artichoke & Parmesan dip

 

Directions:

Preheat oven to 425° F. Break up and brown sausage, then let cool. Rinse button mushrooms and remove stems. Combine dip with green onions, red bell peppers and cooled sausage. Stuff mushroom caps with equal part dip mixture. Cover and store in refrigerator. On your party day, pack mushrooms in a cooler. Toss mushrooms on the grill until center is warmed through and the caps are golden brown (about 5-10 minutes).