Goose stuffed mushrooms

you will need about 10 to 12 Portabella mushrooms, a red bell pepper, a small 2.5 oz can of sliced ripe olive, 1-1/2 cups each of grated cheddar and Monterey Jack cheeses, 1 cup of either Ranch or Bleu Cheese salad dressing and ground goose mixed with an equal amount of bulk hot or mild Italian sausage (about 1-1/2 pounds total meat).

Brown the ground meat mixture in a heavy skillet breaking it up as much as possible. Drain on paper towels in a bowl and allow to cool. Chop up the Red Bell Pepper and sliced olive and place in a separate bowl then add the two cheeses and salad dressing. Stir in the browned goose sausage. Brush the outside of the Portabella mushrooms with a little olive oil and sprinkle with seasonings. Place the mushrooms on a cookie sheet with the cap side down. Spoon the mixture into the mushroom caps pressing lightly to pack it in a bit. Broil until mixture is bubbly - serve hot. If you don't like mushrooms, you can spoon this mixture onto slices of small cocktail rye bread and broil in the same manner. The mixture can be prepared ahead of time and refrigerated until game-time or your guests arrive.