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