Sensational Stuffed Mushrooms

Hot out of the oven, mushroom caps are an elegant appetizer.

• 30 large mushrooms (about 1 pound)
• 1/2 pound bulk pork sausage
• 1 cup chopped dried tart cherries
• 2 green onions, sliced
• 1 package (8 ounces) cream cheese, softened

Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.

Cook sausage in a large skillet 5 minutes, or until sausage is done. Stir occasionally to break up meat. Remove from heat. Add dried cherries, green onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoon of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven 6 to 8 minutes. Serve immediately.
Makes 30.

Brought to you by Traverse Bay Farms and Fruit Advantage
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Author's Bio: 

Mr. LaPointe is Director of Health and Fruit Education at Traverse Bay Farms. He is the author of several books including The Superfruit Handbook, Blueberry Health Report and How to Get a More Restful Night's Sleep Naturally. He has been a guest on numerous radio shows across the nation discussing the natural health benefits of superfoods and superfruits. You can contact Mr. LaPointe from