SPICY SAUSAGE STUFFED MUSHROOMS
Servings: 6 servings
Prep Time: 15
Cook Time: 20
24 medium mushrooms, wiped clean
6 oz. sweet Italian sausage, removed from casings (about 2 links)
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1/4 cup dry white wine
3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
1 tsp. Italian seasoning
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheeseDIRECTIONS:
REMOVE and chop stems from mushrooms; reserve. Place caps on greased baking sheet.
COOK sausage in large nonstick skillet until browned, stirring to separate meat; drain. Stir in chopped mushroom stems, pepper, onion, wine, Frank's RedHot Sauce and seasoning. Heat to boiling. Cook, stirring, until liquid is evaporated and flavors are blended. Stir in mozzarella cheese.
FILL each mushroom cap with about 1 tbsp. filling. Sprinkle with Parmesan cheese. Bake at 400°F for 10 min. or until heated through and mushrooms are tender.