Sausage Mushroom Appetizers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These hors d'oeurves are oh-so-good! writes Sheryl Siemonsma from Sioux Falls, South Dakota. For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. Ingredients:
48 large fresh mushrooms |
2 eggs, lightly beaten |
1 pound bulk pork sausage, cooked and crumbled |
1 cup (4 ounces) shredded swiss cheese |
1/4 cup mayonnaise |
3 tablespoons butter, melted |
2 tablespoons finely chopped onion |
2 teaspoons spicy brown or horseradish mustard |
1 teaspoon garlic salt |
1 teaspoon cajun seasoning |
1 teaspoon worcestershire sauce |
Directions:
1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps.
2. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 16-20 minutes or until heated through. Yield: 4 dozen.
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