"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..."
INGREDIENTS
•
48 large fresh mushrooms
•
2 eggs, lightly beaten
•
1 pound bulk pork sausage, cooked and crumbled
•
1 cup (4 ounces) shredded Swiss cheese
•
1/4 cup mayonnaise
•
3 tablespoons butter, 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