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Sausage Mushroom Appetizers

By: Sheryl Siemonsma

"'These hors d'oeurves are oh-so-good!' writes Sheryl Siemonsma from Sioux Falls, South Dakota. 'For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing.'"

Rate/Review | Read Reviews (21)

What to Drink?
	Zinfandel

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

48 large fresh mushrooms
2 eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1/4 cup mayonnaise*
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown mustard or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

Directions

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.