Try this recipe for the perfect appetizer for your next gathering.
½ stick of butter
1 medium white onion, diced small
1 small green bell pepper, diced small
1 can of petite diced tomatoes
1 tsp ground cumin
¼ cup chopped cilantro
1 tsp garlic powder
1 tbsp chili powder
1 lb sharp cheddar cheese, shredded
2 lbs button mushrooms, cleaned
2 tbsp chopped parsley
In a skillet, cook the sausage until browned. Remove the sausage, leaving the oil in the pan.
Add the butter, onions and peppers, and cook until the onions are clear.
Add the can of diced tomatoes, and cook for 3-5 minutes until the water from the tomatoes reduces by half.
Add the cumin, cilantro, garlic powder and chili powder and stir.
Add the sausage and stir until mixed together.
Sprinkle half the cheese into the mixture and stir. Turn off the heat.
Remove any stems from the mushrooms leaving just the caps.
Dice the stems small and stir into the meat mixture.
Using a sharp knife, turn the mushroom caps on their side, and cut off a small part of the top of the mushrooms (just enough so the mushrooms will sit flat on a baking sheet). You can dice the small tops and put them into the meat mixture also.
Spoon the meat mixture into the tops of the mushrooms.
After all the mushrooms are filled and on a baking sheet, place in the oven for approximately 10-12 minutes at 350 degrees.
After about 5 minutes of warming, add the rest of the cheddar cheese over the tops.
Finish baking until golden brown.
Remove from oven, sprinkle with chopped parsley and serve.