Mushroom Cheese Appetizers
|Bisquick baking mix||2 Cup (32 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Pork sausage||1 1⁄4 Pound (Bulk Package)|
|Chopped green onion||1 1⁄4 Cup (20 tbs) (With Tops)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Mushrooms||1 Pound (About 35 Medium Sized Ones)|
|Shredded cheddar cheese||16 Ounce (2 Cups)|
Heat oven to 350°F.
Grease oblong pan, 13 x 9 x 2 inches.
Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.
Press dough in bottom of pan with floured hands.
Cook and stir sausage in skillet until brown; drain.
Mix sausage, onions and mayonnaise.
Remove stems from mushrooms.
Finely chop stems; stir into sausage mixture.
Fill mushroom caps with sausage mixture.
Place mushrooms in rows on dough in pan; sprinkle with cheese and paprika.
Cover pan loosely with aluminum foil.
Bake 20 minutes; remove foil.
Bake until cheese is bubbly, 5-10 minutes.
Let stand 15 minutes; cut into pieces.