Ingredients:
1 cup dried tart cherries
30 large mushrooms (about 1 lb)
1/2 lb bulk pork sausage
2 green onions, sliced
1 package (8 oz) cream cheese, softened

Directions:
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.

Cook sausage in a large skillet 5 minutes, or until sausage is done. Stir occasionally to break up meat. Remove from heat. Add dried cherries, green onions and cream cheese; mix well. Fill each mushroom cap with a heaping tsp.of sausage mixture. Place filled mushrooms on a lightly greased baking sheet.

Bake in a preheated 425 degree oven 6 to 8 minutes. Serve immediately.