Sausage-stuffed Mushrooms Recipe
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12 to 15 lrg fresh mushrooms
2 Tbls butter or margarine, divided use
2 Tbls chopped onion
1 Tbls lemon juice
1/3 tsp dried basil
salt & pepper to taste
4 oz bulk Italian sausage
1 Tbls chopped fresh parsley
2 Tbls dry bread crumbs
2 Tbls grated Parmesan cheese
Remove stems from the mushrooms; set caps aside. Finely chop stems; place on
paper towel & squeeze to remove any liquid.
In a skillet, heat 4 & 1/2 tsp butter. Saute stems & onion until tender. Add
lemon juice, basil, salt & pepper; cook until most of the liquid has evaporated.
Cool. Add sausage & parsley. Stuff into the mushroom caps.
Combine crumbs & cheese; sprinkle over stuffed mushrooms. Dot each with
remaining butter. Place in a greased baking pan. Bake, uncovered at 400° until
sausage is cooked through.