SUBMITTED BY: Sheryl Siemonsma
"'These hors d'oeurves are oh-so-good!' writes Sheryl Siemonsma from Sioux Falls, South Dakota. 'For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing.'"

Original recipe yield:
24 servings
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

INGREDIENTS
* 48 large fresh mushrooms
* 2 eggs, lightly beaten
* 1 pound bulk pork sausage, cooked and crumbled
* 1 cup shredded Swiss cheese
* 1/4 cup mayonnaise*
* 3 tablespoons butter or margarine, melted
* 2 tablespoons finely chopped onion
* 2 teaspoons spicy brown mustard or horseradish mustard
* 1 teaspoon garlic salt
* 1 teaspoon Cajun seasoning
* 1 teaspoon Worcestershire sauce

DIRECTIONS
1. 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 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

-from: http://allrecipes.com