 |
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. 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.
|
Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |