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Potluck Sausage-Stuffed Mushrooms (12-15




Source of Recipe


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Potluck Sausage-Stuffed Mushrooms (12-15)

Tasteofhome.com
Country December/January 1992
Reviews rated this recipe 4.5 of 5 stars.
Prep: 25 min. Bake: 20 min.
Yield: 12-15 servings. (1 ea.)

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania

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 bulk Italian sausage
1 tablespoon chopped fresh parsley

2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese

Directions:
1. Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.

2. 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.

3. 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.

4. 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.

1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.