Sausage-Stuffed Mushrooms

By GinnyG

Ingredients

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper to taste
• 4 ounces Johnsonville® Ground Sausage
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated Parmesan cheese

Details

Preparation time 25mins

Preparation

Step 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.