I made this one day when we had company and I forgot to pick up a dip. Add other ingredients that you may have on hand to change it up a bit!

• One jar Green Mountain Salsa, mild
  
• One can of black beans, drained
  
• 1/4 tsp ground chipolte seasoning
  
• Optional, cooked or canned corn

Serve with your favorite dipping chips—told you it was easy!!

Here's a recipe that Mom & Dad developed (a.k.a. Betty & John). We serve this as an appetizer, but it makes a wonderful entree, too. Enjoy!

• 4 portabella mushrooms, rinsed, patted dry, stems removed
• 1/2 medium onion diced
• 1/2 green pepper, diced
• 6 oz sausage (Italian, 1/2 sweet, 1/2 hot)
• Mushroom stems, chopped
• 1 clove garlic, minced
• 1-10 oz package frozen chopped spinach, thawed and drained
• 3-4 oz feta cheese, crumbled
• 2-4 oz shredded mozzarella cheese
• salt and pepper to taste

Preheat oven to 350 degrees. Brush a baking dish or cookie tray with olive oil; brush mushroom caps with olive oil, too. Place mushrooms in baking dish, cap side down.

Saute onion, green pepper, sausage, mushroom stems and garlic until veggies are tender and sausage is fully cooked. Add spinach and feta cheese and cook until heated through.

Stuff mushroom caps with filling and sprinkle shredded mozzarella cheese on top. Bake at 350 degrees for 25-35 minutes until mushroom is tender and cheese is melted.

Any leftover stuffing is great in omelets, scrambled eggs or can be frozen and used for the next batch of mushrooms. Enjoy!