1 (6 ounce) can mushroom, drained
1 large Italian sausage, shredded
1 pound medium shrimp, peeled and deveined
1 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons dried sage
1/2 lemon, juiced
3 cloves garlic, crushed
1 teaspoon dried rosemary
In a medium saucepan, bring mushrooms and sausage to a boil. Stir constantly. Reduce heat, cover, and simmer until mushrooms are translucent, about 5 minutes.
Rub all of the mushrooms and sausage with the bread crumbs. Set aside to stew on medium-low heat.
Stir the shredded cheese, salt, pepper, garlic powder, and sage into the pan. Mix well and heat over medium-high heat until thickened.
In a medium bowl, mix together the garlic powder, rosemary, and lemon juice. Stirring well, spread mixture into a metal container. Chill sauce for at least 3 hours.