Roxy15
New member
Sausage Mushroom Appetizer:
48 Large Mushrooms
2 Eggs, Beaten
1 lb. Bulk Pork Sausage, Cooked, Crumbled & Drained
1 Cup Shredded Swiss Cheese
1/4 Cup Mayonnaise
3 T. Butter Or Margarine, Melted
2 T. Garlic Salt
1 Tsp. Tony Chachere’s Creole Seasoning
1 Tsp. Worcestershire Sauce
Remove stems from mushrooms and discard; set mushroom caps aside.
In a mixing bowl, mix together the remaining ingredients.
Stuff mixture into mushroom caps.
Place stuffed mushrooms into two greased 13x9 inch baking dishes.
Bake, uncovered, at 350 degrees for 16-20 minutes or until heated through.
48 Large Mushrooms
2 Eggs, Beaten
1 lb. Bulk Pork Sausage, Cooked, Crumbled & Drained
1 Cup Shredded Swiss Cheese
1/4 Cup Mayonnaise
3 T. Butter Or Margarine, Melted
2 T. Garlic Salt
1 Tsp. Tony Chachere’s Creole Seasoning
1 Tsp. Worcestershire Sauce
Remove stems from mushrooms and discard; set mushroom caps aside.
In a mixing bowl, mix together the remaining ingredients.
Stuff mixture into mushroom caps.
Place stuffed mushrooms into two greased 13x9 inch baking dishes.
Bake, uncovered, at 350 degrees for 16-20 minutes or until heated through.