1 pound ground pork sausage
1/2 cup chopped onion
2 (14 ounce) cans mixed mushrooms
1 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1 (8 ounce) jar champagne cheese
2 (10 ounce) packages Cheddar cheese, torn
skewers
Place sausage in a large resealable plastic bag. Heat oil in Dutch oven to 375 degrees F (190 degrees C).
Cook the onion and green peppers in skillet until tender. Spread sausage evenly over the vegetables. Toss the mushrooms and peppers over the sausage.
Place the cheese in a large resealable plastic bag. Stuff mushrooms and peppers with cheese. Transfer the stuffing to the resealable plastic bag.
Cover tightly with foil. Toast the foil with a small spoon to get a better grip. Lay mushrooms and peppers on foil to keep warm. Lightly brush rear with egg wash. Sprinkle