48 large fresh mushrooms
2 eggs, lightly beaten
1 lb. bulk pork sausage, cooked and crumbled
1 c. (4 oz) shredded swiss cheese
1/4 c. mayonnaise*
3 Tbsp. butter or margarine, melted
2 Tbsp. finely chopped onion
2 tsp. spicy brown or horseradish mustard
1 tsp. garlic salt
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13 x 9 x 2 baking dishes. Bake, uncovered, at 350° for 16 to 30 minutes or until heated through. Yield 4 dozen.

*Reduced fat or fat free mayonnaise may not be substituted for regular mayonnaise in this recipe.