Ingredients
l 1/2lb or 72 med-lg mushrooms
2lb. country sausage
1-2tsp sage
1-2tsp Natures Seasoning (Morton)
16oz bag shredded cheddar cheese
16oz bag moterey jack cheese
1/2 red onion finely diced
Preparation
Clean and stem mushrooms. Set in refrigerator until ready to stuff. In large bowl mix sausage, sage, Natures Seasoning and onion. Mix well, set aside. In med. bowl mix 1/4 of each of the cheddar and jack cheeses, add to sausage mix. Mix well. Take mushrooms out of frig and put about 1 tsp of sausage mixture into cap of mushrooms. Add more if needed to fill caps. Put stuffed mushrooms on large cookie sheet. When cookie sheet if filled with the mushrooms, take cheese mix and sprinkle over mushrooms, making sure each is well covered. Refigerate, 1/2 hour before serving put cookie sheet in oven at 350’ until cheese is melted and bubbling. Remove from oven and place on serving dish. Serve while still hot.
