Pull stems from mushrooms and discard (or save for another use.) Rinse mushroom caps; drain well. Set
aside. In a lg. skillet, cook sausage, stirring to break up meat, 5 minutes, or until sausage is done. Remove
from heat. Add diced cherries, onions and cream cheese; mix well. Fill each mushroom cap with a
heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake
in a preheated 425F oven 6 - 8 minutes. Serve immediately. Yields: 30 servings |
