These are easy to put together,
are stunning on the appetizer table and will disappear fast.
Have a second pan ready to go into the oven.
Cheese-Topped
Mushrooms
- 1 pound pork sausage
1 pound fresh mushrooms
1 garlic clove, minced
2 tablespoons fresh chopped parsley
1 1/2 cups shredded cheddar cheese
Chopped pimiento (optional)
Fresh snipped parsley (optional)
- Rinse mushrooms and pat
dry; remove stems. Chop stems.
- Combine stems, sausage,
garlic and chopped parsley in a medium skillet; cook until sausage
is browned, stirring often. Drain pan drippings. Stir in cheese,
mixing well.
- Fill mushroom caps with
sausage mixture. Place in a 13 x 9 x 2-inch baking dish.
- Bake at 350°F (175°C) for 20 minutes. Garnish with pimiento and snipped
parsley, if desired.
Makes about 24 appetizers.
Nutrition Facts:Calories
110 calories Protein 4 grams Fat 10 grams Sodium 160 milligrams
Cholesterol 20 milligrams Saturated Fat 4 grams Carbohydrates
1 grams Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
