"These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota..."
INGREDIENTS
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48 large fresh mushrooms
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2 large eggs, lightly beaten
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1 pound Jones No Sugar Pork Sausage Roll, cooked and crumbled
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1 cup shredded Swiss cheese
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1/4 cup mayonnaise
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3 tablespoons butter, melted
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2 tablespoons finely chopped onion
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2 teaspoons spicy brown or horseradish mustard
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1 teaspoon garlic salt
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1 teaspoon Cajun seasoning
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1 teaspoon Worcestershire sauce