1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
12 large mushrooms or about 20 smaller ones
6 oz. mild sausage
3 Tbs. seasoned bread crumbs
1/2 Cup shredded mozzarella cheese
2 teas. dried parsley
Preheat oven to 375 degrees. Grease a large baking sheet. Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat; add sausage. Cook until browned and crumbly, about 5 minutes; drain. Stir in chopped mushroom stems, bread crumbs, and 1/4 cup mozzarella into skillet. Remove from heat. Spoon sausage mixture into mushroom caps. Arrange stuffed mushrooms on prepared baking sheet. Top mushrooms with remaining mozzarella. Bake about 15 minutes. Place on a serving platter and garnish with parsley.
* For extra cheese flavor, add 3 Tbs. grated parmesan cheese to the filling. I didn't do this because then it would be 6 ingredients and that is unacceptable! =)
2 bananas, sliced
2 cups fresh pineapple chunks
2 oranges, peeled and chunked
2 medium apples, chopped
1 cup sliced strawberries
½ cup thawed frozen limeade concentrate
½ cup honey
¼ cup vegetable oil
1 teaspoon poppy seeds or papaya seeds
Combine all fruit in a large bowl. In a small bowl, whisk together limeade, honey and oil until well blended. Stir in seeds. Pour over fruit salad and gently mix together. Serve immediately. You can also add ½ cup slivered almonds for an added crunch just before serving.