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Serves 24


    1 pound pork sausage
    1 pound fresh mushrooms
    1 garlic clove, minced
    2 tablespoons chopped parsley
    1½ cups shredded Cheddar cheese
    Chopped pimiento (optional)
    Fresh snipped parsley (optional)

Cooking Directions

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 13x9x2-inch baking dish. Bake at 350 degrees F. for 20 minutes.

Garnish with pimiento and snipped parsley, if desired.
Serving Suggestions
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.

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 courtesy of National Pork Board.   For more information about The Other White Meat, visit

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