Sausage-Stuffed Mushrooms Recipe

METHOD: Baked

TIME: Prep: 25 min. Bake: 20 min.

Ingredients:

 12 to 15 large fresh mushrooms

 2 tablespoons butter, divided

 2 tablespoons chopped onion

 1 tablespoon lemon juice

 1/4 teaspoon dried basil

 Salt and pepper to taste

 4 ounces bulk Italian sausage

 1 tablespoon chopped fresh parsley

 2 tablespoons dry bread crumbs

 2 tablespoons grated Parmesan cheese

Directions:

Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.


In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.


In a bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.


Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.