You won't be able to stop eating these stuffed mushrooms. For variety, I occasionally replace the pork sausage in the stuffing with venison or crabmeat.
INGREDIENTS
INSTRUCTIONS
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 x 9 x 2 baking dishes
Bake, uncovered, at 350
Yield 4 dozen
*Reduced fat or fat free mayonnaise may not be substituted for regular mayonnaise in this recipe
Ingredients
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 x 9 x 2 baking dishes
Bake, uncovered, at 350
Yield 4 dozen
*Reduced fat or fat free mayonnaise may not be substituted for regular mayonnaise in this recipe
