Sausage Mushrooms
- 1 pound bulk pork sausage
- 2 eggs, slightly beaten
- 1 cup shredded Swiss cheese
- 1⁄4 cup mayonnaise
- 3 tablespoons butter, melted
- 2 tablespoons finely chopped onions
- 2 teaspoons spicy brown or horse radish mustard
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 48 large mushrooms, stems removed
Instructions:
Try one—you will like it. I serve lots of appetizers for New Year’s Eve, and these are different. Even the children will eat them.
- Preheat the oven to 350°F. Place a large skillet over medium- high heat. Add the sausage and cook until browned, stirring frequently to break up large pieces. Drain on paper towels.
- Remove the skillet from the heat, return the sausage to the skillet, and add the remaining ingredients, except the mushrooms. Stir until well blended.
- Fill the mushrooms with equal amounts of the sausage mixture. Grease two 13 × 9- inch glass baking dishes; arrange the mushrooms in the pans. Bake for 20 minutes, or until thoroughly heated.