Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
- 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.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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