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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)
Rinse mushrooms and pat dry; remove 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.
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.
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 TheOtherWhiteMeat.com
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