Sausage-Stuffed Mushrooms - cooking recipe

Ingredients

24 large mushrooms
1/2 lb. bulk chorizo sausage or Italian sausage
1 c. shredded Monterey Jack cheese (4 oz.)
1/4 c. salsa or taco sauce
1/4 c. thinly sliced green onion

Preparation

Wash mushrooms; drain.
Remove stems from mushrooms; set caps aside.
(Reserve stems for another use.)
In a small skillet, cook sausage until no pink remains, stirring to break up any large pieces.
Drain off fat.
Stir together sausage and cheese.
Fill mushroom caps with about 1 teaspoon of the sausage-cheese mixture. Place in a 15 x 10 x 1-inch baking pan.
Spoon salsa over top. Bake in a 350\u00b0 oven for 20 to 25 minutes, or until heated through. Sprinkle with green onion.
Makes 24 appetizers.