Sausage mushroom appetizers

     For fun variations, you can substitute venison or crab meat for the pork sausage in the stuffing. Either way, they are delicious.

 

4 dozen
- 48 large fresh mushrooms
- 2 eggs, lightly beaten
- 1 pound bulk pork sausage, cooked and crumbled
- 1 cup shredded Swiss cheese
- ¼ cup mayonnaise
- 3 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped onion
- 2 teaspoons spicy brown or horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon cajun seasoning
- 1 teaspoon worcestershire sauce

Remove mushroom stems; set caps aside.
In a bowl, combine the remaining ingredients.
Stuff into the mushroom caps.
Place in two greased 13-inch x 9-inch x 2-inch baking dishes.
Bake, uncovered, at 350F for 16-20 minutes or until heated through.

BON APPETIT