Ingredients:

2 lbs. large mushrooms
1/2 lb. sausage, cooked
3 Tbsp. onions, minced
1/2 tsp. garlic powder
1 cup Redpack petite diced tomatoes (with onion, celery & green pepper)
salt & pepper to taste
2 cups shredded swiss cheese
Directions:

Wash mushrooms and remove stems.
Blanch caps and drain well on paper towels.
Chop mushroom stems fine.
Saute stems, onion and seasonings with sausage until heated through.
Drain well & add tomato.
Mix well.
Fill mushroom caps with mixture.
Top with swiss cheese and bake until hot and cheese is melted at 350° for about 15 minutes.