Appetizer: Sausage Stuffed Mushrooms

24 large fresh mushrooms, 1 1/2 to 2" in diameter

1/4 c. sliced green onion

1 clove garlic, minced

1/2 lb. bulk Italian sausage

2 T. fine dry bread crumbs

1/2 c. shredded Monterey Jack cheese

Wash and drain mushrooms.  Remove stems.  Reserve caps.  Chop enough stems to make 1 cup.  Combine chopped stems, onion, and garlic in a skillet.  Cook sausage with stem mixture until sausage is brown.  Drain fat.  Stir in bread crumbs and half of the cheese.  Spoon sausage mixture into mushroom caps.  Arrange stuffed mushrooms in 15x10x1" baking pan.  Top each mushroom with a little bit of the remaining cheese.  Bake in a 425 oven for 8 to 10 minutes or until cheese melts and mushrooms are heated through.

Lois Maust

From the Kitchens of CMC

Columbus Mennonite Church

2004