Two appetizers in one: SAUSAGE STUFFED MUSHROOMS & CHEESE DIP

This recipe makes enough cheese mixture to fill 6 jumbo mushroom caps and still have enough for a delicious hot cheese dip. I used Crab Dip Mix and Molto Bene Secret Sauce, but you could play around with it and try a variety of Epicure products. The cheese dip was insanely popular when I brought it to a friend's birthday party this weekend!

6 jumbo mushrooms

1 onion, diced

1 pkg. hot Italian ground sausage

1 tomato, diced

1 pkg. cream cheese

1 tbsp. Epicure's Crab Dip Seasoning

1 batch Epicure's Molto Bene Secret Sauce (2 tbsp. Molto Bene, 4 tbsp. water, 2 tbsp. olive oil)

grated cheddar cheese

MUSHROOM CAPS: Remove mushroom stems and dice them. Sauté onion and mushroom stems in a bit of butter until soft. Add sausage and cook until browned. Stir in remaining ingredients except for cheddar cheese and cook until everything is combined. Scoop filling into mushroom caps and place on a baking sheet or bbq-safe dish lined with tinfoil. Top with grated cheese and bake in the oven or bbq until golden brown.

CHEESE DIP: You should have quite a bit of cheese mixture left over. Spread it into a baking dish and top with grated cheese. Bake at 350 F until bubbly and then serve with baguette slices.