- Yield 24 servings
- Prep 15 mins
- Cook 20 mins
- 1 pound pork sausage
- 1 pound mushrooms, fresh
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped
- 1-1/2 cup Cheddar cheese, shredded
- -- pimento, chopped (optional)
- -- parsley, fresh snipped (optional)
Rinse mushrooms and pat dry; remove stems and set aside caps.
Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook over medium-high heat until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture.
Place in a 13x9x2-inch baking dish. Bake at 350F for 20 minutes. Garnish with pimiento and snipped parsley, if desired.