Sausage-Stuffed Mushrooms

                     This recipe makes a delicious hot appetizer that's always the hit of the party. You can't go wrong with a classic stuffed mushroom.

12-15 servings

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• ¼ 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

1. Remove stems from the mushrooms.
2. Chop stems finely and set mushroom caps aside.
3. Place stems in paper towels and squeeze to remove any liquid.
4. In a large skillet, heat 1½ tablespoons butter and cook stems and onion until tender.
5. Add the lemon juice, basil, salt and pepper and cook until almost all the liquid has evaporated, cool.
6. In a large bowl, combine the mushroom mixture, sausage and parsley.
7. Stuff reserved mushroom caps, combine crumbs and cheese and sprinkle over tops.
8. Dot each mushroom with the remaining butter.
9. Place in a greased baking pan and bake at 400F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
10. Serve hot.

BON APPÉÉÉÉÉTIT