Ingredients Jump to Instructions ↓

  1. 4 pounds Bulk sausage

  2. 2 cups Parsley -- minced

  3. 2 cups Parmesan cheese -- grated

  4. 2 cups Scallions -- minced

  5. 8 Eggs

  6. 2 Sticks butter

  7. 100 larges Mushroom caps

  8. 1 cup Parmesan cheese -- grated

  9. For sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F. In a large skillet, cook the sausage over moderate heat until it is broken into small pieces an no longet pink. Drain on absorbent towls and then mix with parsley, 2 cups parmesan cheese, scallions, and lightly beaten eggs. Set aside. Melt the butter in a large skillet and saute the mushroom caps briefly (about 1-2 minutes)roling the around in the pan. Cool. Divide the sausage mixture among the mushroom caps, mounding slightly. Just before baking, sprinkle each cap with about a teaspoon parmesan cheese. Bake in a large lightly buttered pan at 400F for 10minutes. Recipe By : unk From: Bright Larkin Date: 08-30-95 (16:13) (19) (E)Cooking


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