Pork Recipes
Sausage Stuffed Mushrooms 
- 20-30 baby portobello or white button mushrooms (however many you want)
- 1/2 pound ground pork sausage
- 1 leek, chopped
- 3 ounces cream cheese
- fresh parsley diced for garnish
Wash mushrooms and remove stems. Arrange mushroom caps on baking tray. Finely dice mushroom stems and leek. Saute sausage, diced leek and mushroom. Once cooked, lightly mince together in mini food processor. Add in cream cheese. Fill the mushroom caps with diced mixture. Bake at 325* for about 20 minutes. Garnish with fresh parsley. Best served warm.