Preheat oven to 375ºF. Spray a baking dish with non-stick spray.

Cook Italian sausage over high heat for about 5 minutes, or until browned and fully cooked, using the spatula to break up the sausage.

Transfer the cooked sausage to a large bowl and allow to cool for 5 minutes. Add the panko bread crumbs and parsley leaves, and mix well.

Remove the stems from the mushrooms and set aside (they would be great for a homemade vegetable broth!). Stuff the mushrooms with the sausage mixture and place in a baking dish. Bake at 375ºF for 12-15 minutes, until the mushrooms are cooked and the sausage topping is nice and crispy. Serve immediately.

Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

Stir together all of the ingredients in a large bowl, mixing until well combined.

Roll the mixture into 1″ balls; a tablespoon cookie scoop works well for portioning. Place the balls onto the prepared baking sheet, leaving about 1″ between them.

Bake the bites for 18 to 20 minutes, until they’re golden brown. Remove them from the oven, and cool slightly before serving.

Store any leftovers in the refrigerator for several days; freeze for longer storage.

Remove bacon from package and cut 6 slices in half.

Poke Bratwurst with small fork and add to saucepan with beer. Bring to boil then simmer for 15 min. Remove bratwurst from beer.

Preheat oven to 425 degrees line a baking sheet with aluminum foil, and place a wire rack on top.

Mix brown sugar and cayenne pepper in a bowl and set aside.

Cut bratwurst links into three pieces and wrap each with bacon, secure with toothpick.

Coat with sugar and cayenne mix and place on prepared cookie sheet.

Cook until bacon is brown and crispy (25-35 min)

Serve: eat straight off the skewer!