Ingredients Jump to Instructions ↓

  1. 12 to 15 large fresh mushrooms

  2. 2 tablespoons butter, divided

  3. 2 tablespoons chopped onion

  4. 1 tablespoon lemon juice

  5. 1/4 teaspoon dried basil Salt and pepper to taste

  6. 4 ounces bulk Italian sausage

  7. 1 tablespoon chopped fresh parsley

  8. 2 tablespoons dry bread crumbs

  9. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback