Stuffed Mushrooms

Yield: 14 Bites

- 2 Tbps. butter

- 14 mushrooms, stems removed and chopped

- 6 Tbps. minced shallots

- 1 cup Those Nuts!, chopped

- 1/2 tsp. salt

- 1/8 tsp. garlic powder

- 1/2 tsp. poultry seasoning (mixture of thyme, rosemary, sage, marjoram, black pepper and nutmeg) or whatever dried herbs you like or have on hand

- 4 Tbps. panko or other breadcrumbs

- 2 links spicy italian sausage, optional

If using sausage, cut the meat out of the casing and cook in a skillet, set aside. In another pan, sautee the mushroom stems, shallots and Those Nuts! for a few minutes until the shallots and mushrooms have softened and cooked. Turn off the heat and add in the salt, garlic powder, and poultry seasoning. Put the mixture into your food processor with the panko and pulse a few times to create more of a paste consistency. Fill half of the mushroom caps with this mixture, then add the sausage to the remaining mixture if using and fill the rest of the mushroom caps. Bake for 10 minutes at 400 degrees and serve.