Best 16 Easy Sausage Stuffed Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sausage stuffed mushrooms are a classic appetizer or side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like your mushrooms mild or spicy, there is a sausage stuffing recipe out there for you. In this article, we will explore some of the best sausage stuffed mushroom recipes that are sure to impress your friends and family. We will also provide tips on how to make the perfect stuffed mushroom, so you can enjoy this delicious dish at home.

Let's cook with our recipes!

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 55m

Yield 48

Number Of Ingredients 8

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  • Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
  • In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  • Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12

24 ounces white button mushrooms
1/3 pound hot pork sausage
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
4 cloves garlic, finely minced
1/2 medium onion, finely diced
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 large egg yolk
3/4 cup grated sharp Cheddar cheese
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside.
  • Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool.
  • Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool.
  • In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together.
  • Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Nancy Fuller

Categories     appetizer

Time 45m

Yield 20 stuffed mushrooms

Number Of Ingredients 10

1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
  • Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
  • Add the breadcrumbs and parsley to a small bowl and mix to combine.
  • Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

ITALIAN SAUSAGE STUFFED MUSHROOMS



Italian Sausage Stuffed Mushrooms image

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
  • Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS



4-Ingredient Sausage-Stuffed Mushrooms image

These sausage stuffed mushrooms are baked with a bread crumb filling. The recipe has only 4 ingredients, but feel free to add more.

Provided by Diana Rattray

Categories     Appetizer

Time 35m

Yield 18

Number Of Ingredients 4

1 1/2 pounds large mushrooms
8 ounces pork sausage
1/4 cup fine dry bread crumbs
1/2 cup mozzarella cheese (shredded, plus more for topping if desired)

Steps:

  • Heat the oven to 450 F.
  • Serve and enjoy.

Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 1 g, Fat 4 g, ServingSize 1 1/2 to 2 dozen (18 servings), UnsaturatedFat 0 g

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by Food Network

Time 1h20m

Yield 48 servings

Number Of Ingredients 8

1 package (16 ounces) Johnsonville Ground Italian Sausage
48 large fresh mushrooms
1/2 cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

Steps:

  • 1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  • 2. Remove and discard stems from mushrooms.
  • 3. Arrange mushroom caps on foil-lined baking sheets.
  • 4. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  • 5. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
  • 6. Bake, uncovered, at 400°F for 14-16 minutes or until mushrooms are tender and lightly browned.
  • 7. Serve hot.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Looking for a tasty appetizer using Original Bisquick® mix? Then check out these baked bites made by stuffing sausage into mushroom caps - ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 36

Number Of Ingredients 8

36 large fresh mushrooms (about 2 lb)
1 lb bulk pork sausage
1/4 cup freeze-dried chopped chives
2 tablespoons chopped onion
1 clove garlic, finely chopped
3/4 cup Original Bisquick™ mix
1/4 cup Italian-style dry bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; finely chop stems.
  • In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings.)
  • Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese.
  • Bake about 15 minutes or until hot. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

SAUSAGE STUFFED MUSHROOMS I



Sausage Stuffed Mushrooms I image

These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!

Provided by Queen uh Cuisine

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h

Yield 6

Number Of Ingredients 5

1 (12 ounce) package ground sausage
18 fresh mushrooms
2 (8 ounce) packages cream cheese, softened
¾ cup dry bread crumbs
1 cup red wine

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Clean the mushrooms. Remove, chop and reserve the stems.
  • In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
  • Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
  • Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 14.5 g, Cholesterol 82.3 mg, Fat 27 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 16.6 g, Sodium 325.4 mg, Sugar 2.1 g

BEST EVER STUFFED MUSHROOMS



Best Ever Stuffed Mushrooms image

At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. -Debby Beard, Eagle, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 pound bulk pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 package (8 ounces) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
30 large fresh mushrooms (about 1-1/2 pounds), stems removed
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 79 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SAUSAGE STUFFED MUSHROOMS II



Sausage Stuffed Mushrooms II image

FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over.

Provided by Sam

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 23m

Yield 10

Number Of Ingredients 3

½ pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, stems removed

Steps:

  • Preheat the broiler.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
  • Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
  • Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 1.6 g, Cholesterol 40.1 mg, Fat 17 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 218.8 mg, Sugar 0.4 g

SIMPLE SAUSAGE STUFFED MUSHROOMS



Simple Sausage Stuffed Mushrooms image

So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage. This one is so simple the little ones can help out. It takes just a matter of minutes to get them ready to pop in the oven. Since the sausage actually cooks in the mushroom the sausage flavor is bolder. Hope you enjoy as much as we do!

Provided by Food Goddess

Categories     Pork

Time 35m

Yield 1 pound stuffed mushrooms, 6-8 serving(s)

Number Of Ingredients 3

1 lb regular sized mushroom (remember finger food)
1 lb Jimmy Dean sausage, HOT is the best
fresh grated asiago cheese or parmesan cheese

Steps:

  • Preheat oven to 375.
  • Lightly spray a rimmed baking pan with PAM.
  • Remove and discard mushrooms stems.
  • Rinse mushrooms and place on pan.
  • Stuff mushrooms with uncooked sausage (trust me).
  • Top mushrooms with a dusting of grated cheese and place in oven for approximately 30 minutes or until sausage is cooked through and cheese is toasty brown.
  • Serve these warm.

Nutrition Facts : Calories 316.3, Fat 27.7, SaturatedFat 9.8, Cholesterol 53.7, Sodium 612.9, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 12.8

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

24 large fresh mushrooms
1/4 tablespoons extra-virgin olive oil, divided
12 ounces sweet Italian sausage (4 links), removed from casing
1 1/2 cups leeks (green parts), cleaned and finely diced
1 cup cornbread stuffing mix
1/2 cup chicken broth, heated to a simmer
1/2 teaspoon dried sage
1 teaspoon crushed garlic
1/4 cup grated Parmesan, divided

Steps:

  • Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
  • Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
  • In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
  • In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
  • Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
  • Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
  • Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.

EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Hollow out each mushroom cap, reserving scrapings.
  • Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  • Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
  • Stuff each mushroom cap with sausage mixture and place on a baking sheet.
  • Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

Provided by Jamie Rigsby

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h5m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
40 mushrooms, stems removed
½ pound Italian sausage
¼ cup chopped onion
2 cloves minced garlic
½ cup dry bread crumbs
½ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
1 teaspoon dried parsley

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
  • Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
  • Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
  • Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.9 g, Cholesterol 20.9 mg, Fat 8.9 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 332.7 mg, Sugar 1.9 g

PORK SAUSAGE-STUFFED MUSHROOMS



Pork Sausage-Stuffed Mushrooms image

A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, minced
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 large egg white

Steps:

  • Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

POTLUCK SAUSAGE-STUFFED MUSHROOMS



Potluck Sausage-Stuffed Mushrooms image

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. -Beatrice Vetrano, Landenberg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 11

12 large fresh mushrooms
2 tablespoons butter, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
Salt and pepper to taste
4 ounces bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture., In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly., Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter., Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • To easily remove the mushroom stems, use a spoon to gently scoop them out.
  • For a crispy topping, sprinkle the mushrooms with bread crumbs before baking.
  • Use a variety of herbs and spices to flavor the sausage stuffing, such as garlic, onion, thyme, and rosemary.
  • If you don't have any white wine on hand, you can substitute chicken broth.
  • To make sure the mushrooms are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they're done.

Conclusion:

Sausage stuffed mushrooms are a delicious and easy-to-make appetizer or side dish. They're perfect for parties or potlucks, and they can be easily tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a dish that will impress your guests and leave them wanting more.

Related Topics