8 large mushroom caps

Âľ tsp. salt plus extra for mushroom caps

1 lb. hot bulk pork sausage (I like Jimmy Dean brand)

2 T. sweet red pepper, minced

2 large green onions, thinly sliced with green tops

4 tsp. horseradish sauce (not the creamed kind)

4 oz. cream cheese, softened





Remove and discard the stems of the mushroom caps.  Place mushroom caps into a bowl of cold water and wash quickly; then immediately drain-off the water and place on paper towels to drain completely.  Pat dry; then place the mushroom caps with the open cap upwards in a spray-oiled baking dish.  Sprinkle mushroom caps all over with a little salt and set aside.

Cook the bulk sausage with a whisk, if available.  The whisk makes cooking and crumbling easy.  Drain any fat from sausage and discard; then put cooked sausage into a bowl.

Add the remaining ingredients to the sausage and mix very well.  Fill the mushroom caps with the sausage mixture.  Bake at 400 degrees for about 30 minutes.

An excerpt from the website:


What 3,000-year-old plant has been used as an aphrodisiac, a treatment for rheumatism, a bitter herb for Passover Seders, and a flavorful accompaniment for beef, chicken and seafood?  Horseradish, of course!

The Egyptians knew about horseradish as far back as 1500 B.C.   Early Greeks used it as a rub for low back pain and an aphrodisiac.   Jewish people still use it during Passover Seders as one of the bitter herbs.  Some used horseradish syrup as an expectorant cough medicine; others were convinced it cured everything from rheumatism to tuberculosis. Legend has it the Delphic oracle told Apollo, "The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold."

In German, it’s called "meerrettich" (sea radish) because it grows by the sea. Many believe the English mispronounced the German word "meer" and began calling it "mareradish”; then eventually it became known as horseradish.

During the Renaissance, horseradish consumption spread from Central Europe to Scandinavia and arrived in England about 1640 where horseradish it was consumed only by country folk and laborers.  Then, by the late 1600’s, horseradish was the standard accompaniment for beef and oysters among all Englishmen. The English, in fact, grew the pungent root at inns and coach stations, to make cordials to revive exhausted travelers.  Early settlers brought horseradish to North America and began cultivating it in the colonies. It was common in the northeast by 1806, and it grew wild near Boston by 1840.  Commercial cultivation in America began in the mid 1850’s.


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