SENSATIONAL STUFFED MUSHROOMS
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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