Shelly's Recipe

SAUSAGE-STUFFED MUSHROOMS III

Category: Stuffed Mushrooms

12 to 15 large fresh mushrooms
2 tbsp butter, divided use
2 tbsp chopped onion
1 tbsp lemon juice
1/3 tsp dried basil
Salt & pepper to taste
4 oz bulk Italian sausage
1 tbsp chopped fresh parsley
2 tbsp dry bread crumbs
2 tbsp 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.