Sausage-Stuffed Mushrooms

• 12 to 15 large fresh mushrooms
• 2 Tbsp. butter
• 2 Tbsp. chopped onion
• 1 Tbsp. lemon juice
• 1/4 tsp. dried basil
• salt and pepper to taste
• 4 oz. bulk Italian sausage
• 1 Tbsp. chopped fresh parsley
• 2 Tbsp. dried bread crumbs
• 2 Tbsp. grated Parmesan cheese

1. Remove stems from the mushrooms; chop stems finely.
2. Reserve caps.
3. Place stems in a paper towel and squeeze to remove any liquid.
4. In a skillet, heat 1 1/2 tablespoons butter.
5. Cook stems and onions until soft.
6. Add lemon juice, basil, salt and pepper; cook until almost all the liquids have evaporated.
7. Cool.
8. Combine mushroom mixture with sausage and parsley.
9. Stuff into mushroom caps.
10. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter.
11. Place in a greased baking pan and bake at 400u0b0 for 20 minutes.
12. Baste occasionally with pan juices. Serve hot.
13. Makes 12 to 15 servings.

mushrooms, butter, onion, lemon juice, dried basil, salt, italian sausage, parsley, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263419 (may not work)