Ingredients
48 large fresh mushrooms2 large eggs, lightly beaten1 pound bulk pork sausage, cooked and crumbled1 cup shredded Swiss cheese1/4 cup mayonnaise3 tablespoons butter, melted2 tablespoons finely chopped onion2 teaspoons spicy brown or horseradish mustard1 teaspoon garlic salt1 teaspoon Cajun seasoning1 teaspoon Worcestershire sauce
Preparation
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 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
