These are great as an appetizer or as a side dish.
14 to 18 large white mushrooms
½ pound ground breakfast sausage
½ stick butter
½ red bell pepper diced
½ yellow onion diced
1 green chili or Anaheim pepper roasted and diced
2 garlic cloves minced
2 cups beef broth
4 oz. cream cheese softened
¼ to 1/3 cup Panko bread crumbs
1/2 to 1 cup shredded Parmesan cheese
Cook the sausage in a medium skillet over medium-high heat until browned. Transfer to a bowl, cover and set aside.
Melt the butter over medium heat. Stir in the bell pepper, onion, green chili or Anaheim pepper and garlic. Cook about 5 minutes, stirring occasionally. Set aside.
Remove the stems from the mushrooms and carefully spoon out the inside gills (black part). Place in a shallow pan and pour the beef broth around and in the mushrooms, enough to almost cover. Let soak for 5 minutes then drain the mushrooms.
In a small cast iron skillet toast the bread crumbs over medium-heat until lightly browned and crisp.
Stuff the mushrooms with about 1 to 1 ½ teaspoons of cream cheese, followed by 1 to 1 ½ teaspoons veggie mix and 1 to 1 ½ teaspoons sausage. Top with bread crumbs. Repeat with remaining ingredients.
Place the mushrooms on a cleaned and well oiled grill over low heat. Shut the lid and cook for about 5 to 8 minutes or until the mushrooms begin to soften. Sprinkle with 1 to 2 teaspoons of Parmesan cheese. Shut the lid and cook just until the cheese melts. Serve warm.
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