Cheese-Topped Mushrooms

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.

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

Rinse mushrooms and pat dry; remove stems. Chop stems. 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. Fill mushroom caps with sausage mixture. Place in a 13x9x2-inch baking dish. Bake at 350 degrees F. for 20 minutes. Garnish with pimiento and snipped parsley, if desired.

Servings: 24
Source: National Pork Board