Cheese-Topped Mushrooms


  • parsley, fresh snipped (optional)
  • pimento, chopped (optional)
  • 1-½ cup Cheddar cheese, shredded
  • 2 tablespoon parsley, chopped
  • 1 garlic, minced
  • 1 pound mushrooms, fresh
  • 1 pound pork sausage

Rinse mushrooms and pat dry; remove stems and set aside caps. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook over medium-high heat until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage ...

View full recipe at Spry Living


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