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30 large mushrooms (about 1 pound)
1/2 pound bulk pork sausage
1 cup chopped dried tart cherries
2 green onions, sliced
1 8-ounce package cream cheese, softened
Servings: 15
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. In a large skillet, cook sausage, stirring to break up meat, 5 minutes, or until sausage is done. Remove from heat. Add dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425º oven 6 to 8 minutes. Serve immediately.

Serving size: 2 mushrooms


Yield: 30 mushrooms

Notes: Fresh mushrooms should be wiped with a damp paper towel or rinsed briefly in cold water and dried thoroughly. Mushrooms should never be soaked because they absorb water and become mushy.
 
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