1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)
Servings: 24
1. 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.
2. Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)
Servings: 24
1. 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.
2. Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
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