Tangy Sportsman Mushrooms

First-place winner in the Heinz national Tailgate Recipe Contest, Chris
Wierchowski, 23, of Venice, Fla., created an appetizer called Tangy
Sportsman Mushrooms. It comes in time for football season.

The winning recipe is also featured in the newly released book, "Heinz
Field Touchdowns to Tailgating," written by Charles Reichblum, with
recipes by Rania Harris.

2 pounds large mushrooms
4 tablespoons butter
1/4 cup Ore-Ida chopped onions
1/2 pound ground pork sausage
1 (3-ounce) package cream cheese, softened
2/3 cup Jack Daniel's Original No. 7 Recipe barbecue sauce
4 tablespoons Heinz 57 Sauce
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. Remove stems from the mushrooms, leaving caps
intact. Chop the stems. In a medium saucepan, melt the butter. Then
lightly brush the mushroom stems with the melted butter. In the remaining
butter, cook and stir the sausage, chopped mushroom stems, and onions
until tender and the sausage is fully cooked. Gradually mix the cream
cheese, Jack Daniel's Barbecue Sauce and Heinz 57 Sauce into the saucepan.
Continue stirring until smooth. Heat until warm. Stuff the mushroom caps
with the sausage cream cheese mixture and sprinkle the stuffed caps with
parmesan cheese. In a shallow pan, bake the caps at 350 degrees for 8 to
12 minutes or until hot.

Source: <http://www.post-gazette.com/pg/05272/579289.stm>





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