Ingredients
- 12-15 large mushrooms
- 2 tablespoons butter, divided
- 2 tablespoons onion, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon dried basil
- salt and pepper to taste
- 4 ounces ground sausage
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons dry bread crumbs
- 2 tablespoons Parmesan Cheese, grated
Directions
Remove stems from mushrooms. Chop the stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid. In skillet, heat 1.5 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt, and pepper; cook until most of the liquid has evaporated. In a bowl, combine the mushroom mixture, sausage and parsley; stuff the caps. Combine the crumbs and cheese; sprinkle over tops. Dot each with remaining butter. |