Sausage Mushroom Appetizers
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4 dozen.
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
Ingredients
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48 large fresh mushrooms
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2 large eggs, lightly beaten
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1 pound bulk pork sausage, cooked and crumbled
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1 cup shredded Swiss cheese
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1/4 cup mayonnaise
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3 tablespoons butter, melted
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2 tablespoons finely chopped onion
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2 teaspoons spicy brown or horseradish mustard
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1 teaspoon garlic salt
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1 teaspoon Cajun seasoning
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1 teaspoon Worcestershire sauce
Directions
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1.
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps.
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2.
Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
Nutrition Facts
1 stuffed mushroom: 53 calories, 4g fat (2g saturated fat), 17mg cholesterol, 129mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.
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