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

Wash mushrooms; drain. Remove stems and serve. Set caps aside.

In a small skillet cook sausage until no pink remains, stirring to break up any large pieces. Drain. Stir together sausage and cheese.

Fill mushroom caps with about 1 teaspoon of sausage mixture. Place in 15x10x1 inch baking pan. Spoon salsa over top. Bake 350 degrees 20 to 25 minutes or until heated through. Sprinkle with green onion. 24 appetizers.