Pork Sausage-Stuffed Mushrooms

• 20 to 24 large fresh mushrooms
• 2 tablespoons finely chopped onion
• 1 tablespoon butter
• 2 to 3 garlic cloves, minced
• 1/4 pound bulk pork sausage, cooked, crumbled and drained
• 3 tablespoons seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1 large egg white

1. Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan.
3. Bake at 350u0b0 for 10-15 minutes or until mushrooms are tender and tops are browned.

mushrooms, onion, butter, garlic, pork sausage, bread crumbs, parmesan cheese, parsley flakes, egg white

Taken from www.tasteofhome.com/recipes/pork-sausage-stuffed-mushrooms/ (may not work)