Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
has a new promo going on called the Triple Dipper and they want to get the word out:
Three Appetizers, Three dips, One Happy You!
With the addition of two types of Potato Skins, and the all-new Honey Chipotle Shrimp (SO GOOD!), Chili’s list of appetizers just got even better! The Triple Dipper promotion gives diners the chance to mix and match any three appetizers and dipping sauces of their choice for the perfect meal.
(this recipe is usually just a little of this and that, so don’t be worried if the amounts aren’t exact)
12 oz Large Mushrooms
about 6 oz light cream cheese
1/4 up bread crumbs
1/2 cup chopped ham or cooked sausage**
2 T parsley flakes
1/2 cup grated cheddar cheese
Clean mushrooms and remove stems. Place caps on a large rimmed baking dish. Dice stems finely and saute till cooked. Slightly soften cream cheese in a microwavable bowl. Add sauteed stems and all other ingredients except Parmesan. (If it is too liquidy- just add some more bread crumbs but don’t make it too stiff). Fill mushroom caps with filling, and mounded on top. Sprinkle with Parmesan. Bake at 400 degrees till browned about 12-18 minutes, depending on size of mushrooms. Serve HOT! ENJOY!
(**you can also make these vegetarian by substituting spinach for meat)