(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals