Vermont Volcano Mustard jumps out of the jar with the heat of horseradish and the sweet of honey. Available in 2 sizes. 10 oz and 5 oz.
Stuffed Mushroom Caps
1# county sausage
1/4 tsp fennel seed
2 cloves garlic minced
1 Tbsp onion minced
2 heaping tsp parmesan cheese
1/3 cup seasoned bread crumbs
2 Tbsp Vermont Volcano Mustard
Wash and stem mushroom caps and set aside. Mince the stems. Saute sausage until it crumbles, add garlic, onion and mushroom stems. Saute for 10 minutes on medium heat. Add fennel, bread crumbs, cheese and Vermont Volcano Mustard. Add salt and pepper to taste. Let cool . Stuff each mushroom cap to the brim. Place in oven proof dish and bake in a 350 oven for 20 minutes. Remove from oven, sprinkle with parmesan cheese. Yum!
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