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YIELD: Makes 30.


    • 30 large mushrooms (about 1 pound)
    • ½ pound bulk pork sausage
    • 1 cup chopped dried tart cherries
    • 2 green onions, sliced
    • 1 package (8 ounces) cream cheese, softened


Pull stems from mushrooms and discard (or save for another use).
Rinse mushroom caps; drain well. Set aside.

Cook sausage in a large skillet, 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 425 oven 6 to 8 minutes.
Serve immediately.

Recipe courtesy of the Cherry Marketing Institute

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