16 med. size mushrooms, about 2" in diameter
1/2 lb. hot or mild Italian sausage, casing removed
5 green onions, thinly sliced
1 clove garlic, minced
1/2 tsp. Italian herb seasoning
1 tsp. Worcestershire sauce
3/4 c. shredded Jack cheese
About 2 tbsp. olive oil or salad oil

Crumble sausage into a wide frying pan over medium heat and cook, stirring occasionally until well browned. With a slotted spoon transfer sausage to a bowl. Spoon off and discard fat. Add mushroom stems, green onions, garlic and herb seasonings and Worcestershire sauce. Cook until all the liquid has evaporated.

Remove sausage mixture from the heat and stir in half of the cheese. Generously brush the mushroom caps with oil. Then spoon about 1 tablespoon of the filling into each cap. Place caps filled side up, in a shallow rimmed. Baking pan, sprinkle with remaining cheese. Bake uncovered in a 400 degree oven for 15 minutes or until heated through. Makes 16 appetizers.