Sausage-Stuffed Mushrooms

A mixture of Italian sausage, onion and parsley is stuffed into button mushroom caps, topped with parmesan and bread crumbs, then baked. This recipe makes a great appetizer that everyone will enjoy.

Ingredients:

• 12 to 15 large fresh mushrooms
• 2 Tbsp. butter or margarine, divided
• 2 Tbsp. chopped onion
• 1 Tbsp. lemon juice
• 1/4 tsp. dried basil
• Salt and pepper to taste
• 4 oz. bulk Italian sausage
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. fine dry bread crumbs
• 2 Tbsp. grated Parmesan cheese

Directions:

Remove stems from the mushrooms; set caps aside. Finely chop stems; place on a paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2 tsp. of the butter. Saute stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased pan. Bake, uncovered, at 400 degrees for 20 minutes, basting occasionally with pan juices. Serve hot.

Number of Servings: 12-15