Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms

16 ounces white mushrooms (about 15 mushrooms), stems and gills removed

1 tablespoon Wildtree Natural Grapeseed Oil

1/8 teaspoon salt

1/8 teaspoon pepper

½ pound Italian sausage

½ cup scallion, diced

2 teaspoons Wildtree Garlic Galore Seasoning Blend

¼ cup panko breadcrumbs

½ cup mascarpone

2 tablespoons fresh parsley, chopped

 

Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.

 

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Brie en Croute

This would make a delicious holiday appetizer!

 

Brie en Croute
1 sheet puff pastry
4 ounces brie
8 teaspoons Wildtree Spiced Cranberry Jam

Preheat oven to 400°F and spray a baking sheet with cooking spray. Cut each pastry sheet into 16 squares. (Cut sheet in half, then cut each half in half. Repeat in opposite direction and you will end up with 16 squares). Cut brie into 16 pieces. Place one piece of brie in the center of each square, then top each with about ½ teaspoon of the jam. Wet your finger and run it along all four edges of a square, then bring the four corners together in the center and pinch together. You also want to pinch along the edges to seal. Bake 15-20 minutes or until golden brown. Cool 5 minutes before serving.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

7 Spooky Days of Recipes ~ #6 Cheddar Bacon Deviled Eyes

Cheddar Bacon Deviled Eyes

6 large eggs, hardboiled

1 bag Wildtree's Cheddar Bacon Burger Seasoning

1/2 cup mayo

1 tablespoon mustard

Olive slices and ketchup for Halloween garnishes.

 

Peel the hard boiled eggs, cut in half length-wise. Carefully pop out yolks, add to a small bowl. Place cooked egg whites on a plate or cutting board. Add the yolks, Cheddar Bacon Burger Seasoning, mustard and mayo. Mix well. Add mixture to a piping bag with desired tip or a plastic bag with the corner cut off. Fill egg cavities with yolk mixture. Garnish with olive slices and ketchup if desired.

 

To order all your spooky groceries, please go to

www.jenwarr.mywildtree.com.

7 Spooky Days of Recipes ~ #5 "Moldy" Cheese Balls

"Moldy" Cheese Balls

 8 ounces neufchatel cream cheese

1 tablespoon Wildtree Onion & Chive Blend

2 tablespoons water

1/2 cup Monterey Jack cheese, shredded

2 cups spinach, shredded

1/4 cup chives, chopped

 

Prepare the Onion & Chive dip as directed before stirring in the Monterey Jack cheese. Spoon out the cheesy dip and roll into balls; approximately 2 tablespoons each. Roll the balls in the shredded spinach and chopped chives until fully covered. Serve with crackers and/or veggies.

 

To order all your spooky groceries, please go to www.jenwarr.mywildtree.com.