Sausage Mushroom Appetizers Recipe
These hors d'oeurves are oh-so-good! For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon worcestershire sauce
- 1/4 cup mayonnaise
- 1 teaspoon garlic salt
- 3 tablespoons butter melted
- 2 eggs, lightly beaten
- 1 teaspoon cajun seasoning
- 2 tablespoons finely chopped onion
- 1 cup (4 ounces) shredded swiss cheese
- 48 large fresh mushrooms
- 2 teaspoons spicy brown or horseradish mustard
- 1 pound bulk pork sausage cooked and crumbled
- Carbohydrate 1.88713836816985 g
- Cholesterol 18.2956617273748 mg
- Fat 7.43696039760313 g
- Fiber 0.483729167210631 g
- Protein 4.31859666180306 g
- Saturated Fat 2.72058166154604 g
- Serving Size 1 1 serving (70g)
- Sodium 179.229825293418 mg
- Sugar 1.40340920095922 g
- Trans Fat 1.31820585602429 g
- Calories 89 calories
Directions Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350degrees for 16-20 minutes or until heated through. Yield: 4 dozen. Originally published as Sausage Mushroom Appetizers in Taste of Home June/July 2003, p44 Nutritional Facts 1 serving (2 each) equals 103 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 234 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
