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Hot out of the oven, mushroom caps are an elegant appetizer. 30 large mushrooms (about 1 pound) 1/2 pound bulk pork sausage 1 cup chopped dried tart cherries 2 green onions, sliced 1 package (8 ounces) cream cheese, softened Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. Cook sausage...
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