Stuffed Mushrooms, Smoked Sausage #3



Yield: 24


From Chef Nick: 

If ground smoked sausage isn't available you can add 1 teaspoon of a liquid natural smoke product (like wright's) to 1/2 pound ground pork (not pork sausage).

� 1/2 Pound Fresh, Ground Smoked Sausage, Cooked And Drained 

� 24 Large Mushrooms, Stems Removed 

� 1/2 Pound Cream Cheese 

� 1/2 Cup Parmesan Cheese, Grated 

cook mushrooms at 350� for 7 minutes. Allow to cool.  I cooked them for at least 15 minutes so they were cooked thru. Use a paper towel to dab up the mushroom juices in each cap.

Mix cooled sausage, cream cheese, and parmesan. 

Fill each mushroom with 1 teaspoon of filling. Bake at 350� for 7 minutes.