Cheese-Topped Mushrooms

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.