Wisconsin Pesto Jack Stuffed Mushrooms With Tomato Concassé

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Wisconsin Cheese


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Stuffed Mushrooms:

3/4 pound hot Italian sausage, casing removed

1/4 cup pine nuts

2 tablespoons sun-dried tomatoes, diced

1 cup (4 ounces) Wisconsin Pesto Jack cheese, shredded

6 large (12 ounces) Portobello mushrooms, stems removed

Tomato Concassé*:

2 tablespoons olive oil

2 cloves garlic, minced

1 shallot, diced

4 large Roma tomatoes, diced

2 tablespoons fresh basil leaves

1/2 cup roasted red peppers, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

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