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Sausage-Stuffed Mushrooms

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Submitted by: m2czy4u1670857

 

A mixture of Italian sausage, onion and parsley is stuffed into button mushroom caps, topped with parmesan and bread crumbs, then baked. This recipe makes a great appetizer that everyone will enjoy.
 

Ingredients

  • 12 to 15 large fresh mushrooms
  • 2 Tbsp. butter or margarine, divided
  • 2 Tbsp. chopped onion
  • 1 Tbsp. lemon juice
  • 1/4 tsp. dried basil
  • Salt and pepper to taste
  • 4 oz. bulk Italian sausage
  • 1 Tbsp. chopped fresh parsley
  • 2 Tbsp. fine dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese

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Method

Remove stems from the mushrooms; set caps aside. Finely chop stems; place on a paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2 tsp. of the butter. Saute stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased pan. Bake, uncovered, at 400 degrees for 20 minutes, basting occasionally with pan juices. Serve hot.

 

Notes:

 

Number of Servings: 12-15

 

Submitted by: m2czy4u1670857 ()

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