Back in the 90's when I worked at The Olive Garden and lived Hamilton, Ont., I used to hang around with a couple of guys, Angus and Eric. Eric made these great Sausage-Stuffed Mushrooms...
makes 24 appetizer servings ...
1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 cups (6 ounces) shredded Cheddar cheese
Rinse mushrooms and pat dry; remove and 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 13x9x2-inch baking dish. Bake at 350°F for 20 minutes. Garnish with snipped parsley.
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