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Stuffed Mushroom Caps

Second Place Winner in the Hors D'oeuvres category of the 2010 Recipe Roundup Contest.

Submitted By:
Jamie Moran


  • 30 White Mushroom Caps 2 inches wide
  • 1 1/2 lb Bison Breakfast Sausage
  • Zesty Italian Salad Dressing
  • Finely Shredded Tex-Mex Cheese

Pre-cook bison sausage. Remove the stems from the mushrooms. In the hole of the mushroom cap, pour salad dressing about 1/2 full. Cut sausage to fit into the cap of the mushroom. Place the mushroom caps onto cookie sheet with tin foil on the bottom to catch the mess. Put some cheese on top of the mushroom caps and put them in the oven for 15 to 30 minutes at 350 degrees. 

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