Sausage-Stuffed Mushrooms

Jean Poepoe

• 12 to 15 large fresh mushrooms
• 2 Tbsp. butter
• 2 Tbsp. chopped onion
• 1 Tbsp. lemon juice
• ¼ tsp. dried basil
• salt and pepper to taste
• 4 oz. bulk Italian sausage
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. dried bread crumbs
• 2 Tbsp. grated Parmesan cheese

Remove stems from the mushrooms; chop stems finely. Reserve caps. Place stems in a paper towel and squeeze to remove any liquid. In a skillet, heat 1 ½ tablespoons butter. Cook stems and onions until soft. Add lemon juice, basil, salt and pepper; cook until almost all the liquids have evaporated. Cool. Combine mushroom mixture with sausage and parsley. Stuff into mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan and bake at 400° for 20 minutes. Baste occasionally with pan juices. Serve hot. Makes 12 to 15 servings.