"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
15 large fresh mushrooms 1 pound sausage 1/2 cup chopped onion 1 1/2 cup shredded cheddar cheese
1. Clean mushrooms, remove stems 2. Chop stems and onions 3. Brown sausage, onions and mushroom stems. 4. Drain sausage, remove from heat, stir in cheese. 5. Spoon sausage mixture in to hollowed mushroom caps. 6. Bake at 350º for 20 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.