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These are easy to put together, are stunning on the appetizer table and will disappear fast. Have a second pan ready to go into the oven.

Cheese-Topped Mushrooms

1 pound pork sausage
1 pound fresh mushrooms
1 garlic clove, minced
2 tablespoons fresh chopped parsley
1 1/2 cups shredded cheddar cheese
Chopped pimiento (optional)
Fresh snipped parsley (optional)

1. Rinse mushrooms and pat dry; remove stems. Chop stems.
2. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.
3. Fill mushroom caps with sausage mixture. Place in a 13 x 9 x 2-inch baking dish.
4. Bake at 350 degrees F. for 20 minutes. Garnish with pimiento and snipped parsley, if desired.

Makes about 24 appetizers.

Nutrition Facts:
Calories 110 calories
Protein 4 grams
Fat 10 grams
Sodium 160 milligrams
Cholesterol 20 milligrams
Saturated Fat 4 grams
Carbohydrates 1 grams
Fiber 0 grams

Recipe provided courtesy of Pork: The Other White Meat.