Hot Sausage Stuffed Mushrooms

There's nothing better than a great little appetizer for a Super Bowl Sunday fiesta. I LOVE stuffed mushrooms because they are always a hit. If you can't do sausage, use some spicy marinated tofu instead.

Hot Sausage Stuffed Mushrooms

• 1 pack of large white mushrooms ( at least 16 - I get my pack at Costco)

• 3 tbsp good olive oil

• 2 tbsp red cooking wine

• 1 lb ground GF hot Italian sausage( I use Papa Cantella's)

• 2 tbsp good olive oil

• 2 tsp garlic; minced

• 6 green onions; finely diced

• 2/3 cup crushed GF crackers

• 8 oz GF marscapone cheese

• 1/3 Parmesan cheese; freshly grated

• 2 Tbsp finely chopped parsley

• Sea salt and black pepper

Wash your mushrooms and remove the stems. Keep the stems and finely dice them and set them to the side.

Place your mushrooms with 3 tablespoons of olive oil and your red cooking wine in a bowl. Make sure they are nice and coated; set to the side.

In a pan on your stove, add your sausage with 2 tablespoons of olive oil until fully cooked and your sausage is nice and crumbled-about 8 to 10 minutes.

Next add in your chopped mushroom stems, garlic, and green onions and stir for about 4 min.

Add in your crushed crackers, parsley, and marscapone until melted in and turn off your stove. Stir in your Parmesan cheese and pinches of salt and pepper.

Preheat your oven to 350 degrees. Get a large rectangular Pyrex and fill your mushrooms generously with your sausage mix, and arrange them nice and snug in your baking dish. Once ready, place in the oven for 30-40 minutes until your sausage mix is a nice golden brown.