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Yield: 6 Portions (18-20 appetizers)


    • 2.00 pounds large mushrooms (about 18 - 20)
    • 4.00 tablespoons butter
    • 0.25 cup chopped onions
    • 0.50 pound ground pork sausage
    • 1.00 package (3 ounce) cream cheese, softened
    • 2/3 cup barbecue sauce
    • 0.25 cup steak sauce
    • 0.25 cup grated Parmesan cheese


Preheat oven to 350°F.

Remove stems from the mushrooms, leaving caps intact; chop the stems; set aside.

In a medium skillet, melt the butter; lightly brush the mushroom caps with some of the melted butter.

In the remaining butter, over medium heat, cook and stir the chopped mushroom stems, onions and sausage until fully cooked.

Mix the cream cheese, barbecue sauce and steak sauce into the sausage mixture.

Heat, stirring constantly, until cream cheese is melted.

Spoon the warm sausage mixture into the mushroom caps.

Arrange in a shallow baking pan; sprinkle with Parmesan cheese; bake 8 to 12 minutes.

The Mushroom Council -

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