Sausage-Stuffed Mushrooms |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
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. 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. Yield: 12-15 servings.
|
|