Sausage Stuffed Mushrooms
12-15 Servings Prep: 25 min. Bake: 20 min.
•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
•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 large 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.