One of my favorite appetizers in the world are stuffed mushrooms. They can be of any kind. But paired with another fav, the glorious Thanksgiving side dish I go crazy for; stuffing, the combination is deliciously lethal.
24 oz fresh whole white mushrooms (about 28)
1/2 lb bulk spicy Italian sausage, cooked and drained
1 box Stove Top ‘Savory Herbs’ stuffing
Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
On an ungreased 15×10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
In a medium bowl, mix Stove Top (cooked) and sausage until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Place mushrooms in the same 15×10-inch pan.
Bake 13 to 18 minutes or until golden brown on top and heated through.