Cheese-Topped Mushrooms
1 pound fresh mushroom
1 pound bulk pork sausage
1 clove garlic, minced
2 tablespoons chopped parsley
1-1/2 cups (6 ounces) shredded cheddar cheese
chopped cranberries (optional)
fresh snipped parsley (optional)
Rinse mushrooms and pat dry; remove stems. Chop 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
13-by-9-by-2-inch baking dish. Bake at 350 degrees for 20 minutes. Garnish
with cranberries and snipped parsley, if desired.
Serves 8 as an appetizer.
Source: <http://cookbook.herald-mail.com/appetizers/cheese_mush_app.html>
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