Danny's Grilled Cheesy Mushroom Poppers

• 2 (8 ounce) packagesof large portabella mushrooms
• 1 lb hot Italian sausage
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 18 teaspoon red pepper flakes
• 14 teaspoon paprika
• 1 teaspoon minced dried onion flakes
• 1 teaspoon salt
• 4 cups kraft pizza mozzarella-cheddar blend cheese, shredded
• 2 (3 7/8 ounce) canssliced black olives

1. In a medium size frying pan, brown Italian sausage til no longer pink.
2. Drain well.
3. Add sausage back into frying pan and add all the seasonings.
4. Mix well.
5. Prepare the large mushrooms by scooping out the stem and the insides and reserve.
6. Take half of the scooped out mushrooms and finely chop.
7. In a medium size mixing bowl add sausage, reserved mushrooms, 1 1/2 cup of cheese and black olives; mix well.
8. Preheat grill and line with a small piece of foil.
9. Place mushroom shells on a aluminum baking pan and stuff mushrooms with sausage mixture.
10. Top with rest of cheese.
11. Place baking pan on foil on the grill.
12. Grill on a low temperature for 1 hour.

portabella mushrooms, hot italian sausage, black pepper, italian seasoning, garlic, red pepper, paprika, onion flakes, salt, kraft pizza, black olives

Taken from www.food.com/recipe/dannys-grilled-cheesy-mushroom-poppers-227812 (may not work)