Stuffed Mushrooms

• 1 lb. country sausage
• 2 eggs
• 1/2 c. fresh parsley, minced
• 1/2 c. grated Parmesan cheese
• 1/2 c. scallions, minced
• 1/2 stick butter
• 25 large mushroom caps
• 1/4 c. Parmesan cheese (for sprinkling)

1. Preheat oven to 400u0b0.
2. In a large skillet, cook sausage over moderate heat until it is broken into small pieces and is no longer pink.
3. Drain and mix with parsley and 1/2 cup of Parmesan cheese, scallions and lightly beaten eggs.
4. Set aside.
5. Melt butter in a large skillet and saute mushroom caps briefly, rolling them around in the pan.
6. Cool.
7. Divide mixture among mushroom caps, mounding it slightly.
8. Sprinkle with Parmesan cheese.
9. Bake in a large lightly buttered pan at 400u0b0 for 10 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635990 (may not work)