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Sausage Stuffed Mushrooms


20 stuffer sized mushrooms (2 - 14oz packages), stems and caps separated
2 Tablespoons extra virgin olive oil
3 Tablespoons Captain Morgan Original Spiced Rum
For the Filling
2 teaspoons extra virgin olive oil
1 shallot, minced
mushroom stems, chopped
12 oz sweet breakfast sausage, casings removed (I used brown sugar and honey sausage)
pinch of crushed red pepper flakes
2 Tablespoons Captain Morgan Original Spiced Rum
3 oz cream cheese
2 Tablespoons parmesan cheese, grated
1/4 cup seasoned panko bread crumbs
Kosher salt and black pepper



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