- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Potluck Sausage-Stuffed Mushrooms
"These are delicious if you don't overcook them in the oven. I will definitely cook the sausage ahead of time because the first time I made them I baked them too long."
"Hi Pepsi31,Cooking the sausage ensures that the mushrooms won't overcook in the oven."
"I have a question, I know the recipe does not mention it, but is it really not necessary to cook the sausage before stuffing the mushrooms"
"I used portabello mushroom caps and served these as an entree, with hollandaise sauce drizzled over the top. They were a huge hit."
"I'm thinking I would like to make this for a holiday gathering Hi flageolet, I would very much like to know the brand of sausage did you incorporate , was the Parmesan a quality aged like Asiago d'Allevo and what brand of bread crumbs did you used for this recipe?Thanks in advance:)"