Recipe courtesy of Ocean Cranberries Inc. and National Pork Producers Council
1.0 pound fresh mushrooms
1.0 pound pork sausage
1.0 clove garlic, minced
2.0 tablespoons parsley, chopped
1.5 cups cheddar cheese, shredded
cranberries, chopped (optional)
parsley, freshly snipped (optional)
Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.
Fill mushroom caps with sausage mixture. Place in a 13-by-9-by-2-inch baking dish. Bake at 350 degrees for 20 minutes. Garnish with cranberries and snipped parsley, if desired. Serves 8 as an appetizer.