15 minutes Cook: 20 minutes
Yield: 24 servings
1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)
mushrooms and pat dry; remove stems. Chop stems.
stems, sausage, garlic and chopped parsley in a medium skillet; cook
until sausage is browned, stirring often.
in cheese, mixing well.
mushroom caps with sausage mixture.
in a 13 × 9 × 2-inch baking dish.
at 350ºF for 20 minutes.
with pimiento and snipped parsley, if desired.
Per Serving: 75 Calories; 6g Fat; 5g Protein;1g Carbohydrate; trace
Dietary Fiber; 18mg Cholesterol; 56mg Sodium.