Stuffed Mushrooms

Thank you Beatrice Stonebanks for this amazing recipe!

Preheat oven to 375°
Serves 10 - 15

Ingredients

• 50 large mushrooms (stems removed)
• 3 large Sage sausage links
• 2/3 box ground Trisket crackers (crushed)
• 2 cans Cream of Chicken and Mushroom soup
• 1 large leek diced finely
• 1 stick butter (1/4 lb)

Ready...go

Crumble and brown the sausage in a skillet. Do not drain. Sauté the leek in butter until tender. Add sausage, leek, Triskets, soup, and butter to a large mixing bowl. Mix well. Wash and stem the mushrooms. Stuff with the mix and bake for 45 minutes until sizzly.

Best when fresh out of the oven.

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