to appetizers

Sausage Stuffed Mushrooms

12 to 15 large fresh mushrooms
2 Tbs. butter , divided
2 Tbs. chopped onion
1 Tbs. lemon juice
1/3 tsp. dried basil
salt and pepper to taste
4 oz bulk Italian sausage
1 Tbs. chopped fresh parsley
2 Tbs. dry bread crumbs
2 Tbs. Parmesan cheese

Preheat oven to 400. Remove stems from the mushrooms; set caps aside. Finely chop stems; Place on paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2-tsp. butter. Sauté stems and onion until tender. Add lemon juice, basil, salt and pepper; cook until most of the liquid has evaporated. Cool. Add sausage and parsley.

NOTE: Cook sausage first before stuffing, just until it was cooked through . Stuff into the mushroom caps.

Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan. Bake uncovered for 20 minutes basting occasionally with pan juices. Serve hot.

Yield: 12 - 15 servings