Starters

Sausage and Brussels Sprout Stuffed Mushrooms

MAKES 36

1 (16-ounce) package hot Italian sausage, casings removed
½ cup finely chopped yellow onion
1 tablespoon all-purpose flour
½ teaspoon kosher salt
¼ teaspoon smoked paprika
1 cup finely shredded Brussels sprouts
(about ½ pound)
1 (8-ounce) package cream cheese, softened
36 medium to large fresh baby portobello mushrooms, stems removed

1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.

In a medium skillet, cook sausage and onion over medium-high heat until sausage is browned and crumbly. Sprinkle with flour, salt, and paprika. Cook, stirring constantly, for 30 seconds. Add Brussels sprouts and cream cheese, stirring until combined and cheese melts, about 5 minutes. Spoon sausage mixture evenly