I'm Stuffed: Seriously Addicting Stuffed Mushrooms

I contributed these stuffed shrooms to the appetizer bonanza at the recent Fare to Remember holiday soiree. They turned out to be a pretty big hit, so I promised I would share the recipe here. They might look pretty harmless, but I found that I couldn't stop popping them in my mouth. I think I walked away after about a dozen. Baker's dozen, that is! :)

Stuffed Mushrooms

• 2 dozen large mushroom caps, stems removed and chopped
• 4 mild Italian-style chicken sausages, casings removed
• 1 cup cooked wild rice
• 1/4 cup fresh sage, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Combine the chopped stems of the mushrooms with all other ingredients; combine into a meatloaf consistency. Place a heaping tablespoon of the mixture into each mushroom cap, forming a mound. Bake in a 400-degree oven for 25-30 minutes, or until sausage is cooked through. Garnish with a dab of Dijon mustard and chive spear.