48 lg. fresh mushrooms
2 eggs, lightly beaten
1 lb. bulk pork sausage, cooked and crumbled
1 c. shredded Swiss cheese
¼ c. mayonnaise*
3 T. butter or margarine, melted
2 T. finely chopped onion
2 tsp. spicy brown or horseradish mustard
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13x9x2 baking dishes. Bake, uncovered, 350 degrees for 16-20 mins. or until heated through. Yield: 4 dozen
Can substitute venison or crabmeat as the stuffing.
*Reduce-fat or fat-free mayonnaise may not be substituted.