Southern Stuffed Mushrooms

We needed a good Cajun appetizer for our book club that we could make rather quickly with things we had on hand. Other than 4 dozen mushrooms, this one fit the bill. Plus, it was quite delicious. --Mark

Ingredients:

48 mushrooms
2 eggs, beaten
1 lb sausage
1 cup Swiss cheese, shredded
1/4 cup sour cream
3 T butter, melted
2 T onion, chopped
2 tsp. prepared mustard
1 tsp garlic salt
1 tsp Worcestershire sauce
1 tsp Cajun seasoning

Instructions:

Remove stalks from mushrooms. Reserve for another use. Brown sausage. Once sausage is browned, combine all ingredients in a large mixing bowl. Fill each mushroom cap generously with the sausage mixture. Arranged mushrooms in a baking dish and bake at 350 degrees for 25-30 minutes, or until top begins to brown

Notes:

We like using a spicy mustard like spicy brown or horseradish. If you can get hold of Andouille sausage that will give it an authentic Cajun flavor, but plain pork sausage or a spicy Italian sausage works just fine.