Sausage stuffed mushrooms

Yield: 3 servings

Measure Ingredient
1 pounds Fresh mushrooms
1 pounds Italian sausage
8 ounces Softened cream cheese
\N \N Chopped parsley

Wash mushrooms. Twist stems from each cap. Crumble Italian sausage into glass casserole. Microwave on HIGH for 4 minutes, or until thoroughly cooked. Drain off excess fat. Combine sausage with cream cheese. Fill each mushroom cap with sausage mixture. Arrange stuffed mushroom caps on heat resistant platter or paper plate. Microwave on ROAST for 5 to 6 minutes, or until hot. Top with parsley. Serve hot.

From: Randy Rigg Submitted By BARRY WEINSTEIN On 12-13-94

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