These are easy to put together, are stunning on the appetizer table and will disappear fast. Have a second pan ready to go into the oven.

1 pound pork sausage

1 pound fresh mushrooms   

1 garlic clove, minced

2 tablespoons chopped parsley

1 1/2 cups shredded Cheddar cheese

Chopped pimento (optional)

Fresh snipped parsley (optional)

1. Rinse mushrooms and pat dry; remove stems.

2. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often.

3. Drain pan drippings.

4. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture.

5. Place in a 13x9x2-inch baking dish. Bake at 350 degrees F. for 20 minutes.

6. Garnish with pimiento and snipped parsley, if desired.

Serves 24
 

Recipe courtesy of the National Pork Board.

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