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
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.
Fill mushroom caps with mixture.
Top with swiss cheese and bake until hot and cheese is melted at 350° for about 15 minutes.