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1
Preheat your oven to 325 degrees.
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2
Tear up 3/4 of one of the baguettes into small pieces and place in a baking pan.
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3
Toast for 10 minutes or just until crisp.
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4
Pulse in a blender until they are roughly chopped, not fine.
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5
Clean your mushrooms.
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6
Then remove the stems and hollow out your mushroom (be careful not to go too deep).
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7
Place in two glass baking dishes.
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8
In a large mixing bowl, mix sausage, feta cheese (you may not use all of it), all of the Cardinis Caesar dressing, pepperoncini, and half of the toasted bread crumbs.
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9
Mix well.
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10
Add more bread crumbs as needed.
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11
Your mix should resemble thick, pink oatmeal.
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12
Use a teaspoon to stuff your mushrooms.
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13
Stuff them at no higher than an inch above the mushrooms rim.
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14
Make sure that they are rounded, not flat.
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15
(You will have some leftover stuffing.)
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16
Cover your baking dish with foil and bake your mushrooms at 350 degrees for 25- 30 minutes.
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17
Remove the foil and bake until golden and bubbly, about 2 to 3 minutes at most.
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18
You can make a dip to go with your mushrooms, using any leftover filling.
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19
This works well for those in your party who do not like mushrooms.
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20
To make the dip, take your leftover stuffing, add the remainder of feta (if you have any), cream cheese, and egg.
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21
Mix well.
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22
Place in a baking dish and bake at 350 degrees for 25-30 minutes.
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23
Serve with toasted baguettes.
