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Cheese Topped Mushrooms

Prep: 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)


  1. Rinse mushrooms and pat dry; remove stems. Chop stems. 

  2. 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.

  5. Fill mushroom caps with sausage mixture. 

  6. Place in a 13 9 2-inch baking dish.

  7. Bake at 350F for 20 minutes. 

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

    Per Serving: 75 Calories; 6g Fat; 5g Protein;1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 56mg Sodium.

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