Mediterranean Stuffed Mushrooms

Preheat your oven to 325 degrees.

Tear up 3/4 of one of the baguettes into small pieces and place in a baking pan. Toast for 10 minutes or just until crisp. Pulse in a blender until they are roughly chopped, not fine.

Clean your mushrooms. Then remove the stems and hollow out your mushroom (be careful not to go too deep). Place in two glass baking dishes.

In a large mixing bowl, mix sausage, feta cheese (you may not use all of it), all of the Cardini’s Caesar dressing, pepperoncini, and half of the toasted bread crumbs. Mix well. Add more bread crumbs as needed. Your mix should resemble thick, pink oatmeal.

Use a teaspoon to stuff your mushrooms. Stuff them at no higher than an inch above the mushroom’s rim. Make sure that they are rounded, not flat. (You will have some leftover stuffing.)

Cover your baking dish with foil and bake your mushrooms at 350 degrees for 25- 30 minutes.

Remove the foil and bake until golden and bubbly, about 2 to 3 minutes at most.

You can make a dip to go with your mushrooms, using any leftover filling. This works well for those in your party who do not like mushrooms.

To make the dip, take your leftover stuffing, add the remainder of feta (if you have any), cream cheese, and egg. Mix well. Place in a baking dish and bake at 350 degrees for 25-30 minutes.

Serve with toasted baguettes.