BREAKFAST SAUSAGE STUFFED MUSHROOMS

These bite-size ’shrooms don’t need too many ingredients because the sausage adds so much wonderful flavor. Bake before heading out to a morning tailgate, and then serve warm or at room temperature. Let me tell you, a mushroom never tasted so good!

2 (8-ounce) packages button mushrooms

½ pound bulk breakfast sausage

1 cup freshly shredded Cheddar cheese

¼ cup sliced green onions

Use a damp paper towel to clean the mushrooms. Remove the stems, and finely chop them. Place the caps on a large rimmed baking sheet.

Preheat the oven to 375 degrees. In a skillet cook the sausage over medium-high heat until almost fully browned, for 6 to 8 minutes. Add the mushroom stems, and continue cooking for 2 to 3 minutes. Remove the skillet from the heat, and stir in the cheese and green onions. Stuff each mushroom cap with the sausage mixture, and lightly press down the stuffing in each cap to secure. Bake for 18 to 20 minutes. To transport, place the mushrooms in a dish lined with paper towels to soak up any extra grease.

MAKES 8 TO 10 SERVINGS.