Baked Mushrooms Stuffed With Country Sausage Recipe

• 1/2 lb bulk sausage
• 1/2 c. fresh parsley, finely minced
• 1/2 c. Parmesan cheese, grated
• 1/2 c. scallions, finely minced
• 2 x Large eggs, lightly beaten
• 1/4 c. butter
• 25 lrg fresh mushroom caps

1. In a large skillet, cook the sausage on medium heat till the sausage is broken into small pcs and is no longer pink.
2. Drain on paper towels.
3. In a medium-sized bowl, mix together the parsley, 1/4 c. of the cheese, the scallions, and Large eggs.
4. Set aside.
5. Preheat oven to 400 F. In a large skillet, heat the butter and saute/fry the mushroom caps for 1 to 2 min, rolling the caps around in the skillet.
6. Let cold.
7. Divide the reserved sausage mix among the mushroom caps, mounding slightly.
8. Place the caps in a lightly buttered baking pan.
9. Sprinkle each cap with about 1/2 tsp.
10. of the remaining cheese and bake for 10 min.
11. Serve immediately.
12. Makes 25 mushrooms.
13. YIELD: VARIABLE APPETIZER SERVINGS

sausage, fresh parsley, parmesan cheese, scallions, eggs, butter, mushroom caps

Taken from cookeatshare.com/recipes/baked-mushrooms-stuffed-with-country-sausage-75104 (may not work)