Sensational Stuffed Mushrooms

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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 in a large skillet 5 minutes, or until sausage is done. Stir occasionally to break up meat. Remove from heat. Add dried cherries, green onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoon of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in
a preheated 425-degree oven 6 to 8 minutes. Serve immediately.

Makes 30.