Difficulty: Easy - for beginners
Serves: 12-15 servings
â€¢12 to 15 large fresh mushrooms
â€¢2 tablespoons butter, divided
â€¢2 tablespoons chopped onion
â€¢1 tablespoon lemon juice
â€¢1/4 teaspoon dried basil
â€¢Salt and pepper to taste
â€¢4 ounces Johnsonville® Ground Sausage
â€¢1 tablespoon chopped fresh parsley
â€¢2 tablespoons dry bread crumbs
â€¢2 tablespoons grated Parmesan cheese
â€¢Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
â€¢ 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.
â€¢ 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.
â€¢ 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.