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Sausage-Stuffed Mushrooms

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.

Printed from tasteofhome.com Oct 7, 2008

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Sausage-Stuffed Mushrooms cont.

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.