1 pound large mushrooms (about 16)
1 pound pork sausage, crumbled
2 tablespoons chopped parsley, plus additional for garnish, if desired
1 clove garlic, minced
1 1/2 cups shredded Cheddar cheese
Chopped roasted red pepper for garnish, optional


1. Preheat oven to 350 degrees F. Rinse mushrooms and pat dry. Twist stems to remove and chop; place caps stem side up in 13x9x2-inch baking dish.
2. Heat medium skillet over medium-high heat. Add mushroom stems, sausage, parsley and garlic and cook until sausage is brown, stirring often. Tilt pan and spoon off and discard fat. Stir in cheese, mixing well.
3. Fill mushroom caps with sausage mixture. Bake for 20 minutes. Garnish with pimiento and snipped parsley, if desired, and serve hot.

These are easy to put together, stunning on the appetizer table and likely to disappear quickly. It's a good idea to double the recipe and have a second pan ready to pop in the oven.

Sausage-Stuffed Mushroom Caps
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