Sensational Stuffed Mushrooms Cherry Recipes

Feb 10

 

Hot out of the oven, mushroom caps are an elegant appetizer.
  • 30 large mushrooms (about 1 pound)
  • 1/2 pound bulk pork sausage
  • 1 cup chopped dried tart cherries
  • 2 green onions, sliced
  • 1 package (8 ounces) cream cheese, softened
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. Cook sausage in a large skillet 5 minutes, or until sausage is done. Stir occasionally to break up meat. Remove from heat. Add dried cherries, green onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoon of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven 6 to 8 minutes. Serve immediately. Makes 30. Make sure to download your free super fruit handbook at www.superfruithandbook.com

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