24 lg. mushrooms
1/2 lb. bulk choriza sausage or Italian sausage
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 c. salsa
1/4 c. thinly sliced green onion

Wash mushrooms; drain. Remove stems from mushrooms. Set caps aside. (Reserve stems for another use). In a small skillet cook sausage until no pink remains, stirring to break up any large pieces. Drain off fat. Stir together the cooked sausage and the cheese. Fill mushroom caps with about 1 teaspoon of the sausage-cheese mixture. Place mushrooms in a 10 x 15 x 1 inch baking pan. Spoon salsa over top. Bake in a 350 degree oven for 20 to 25 minutes or until heated through. Sprinkle with green onion. Makes 24 appetizers.