Description
Great appetizer for parties or summer BBQ’s.
Ingredients
- 4 ounces, weight Pork Or Turkey Sausage
- 16 whole Button Or Cremini Mushrooms
- ½ whole Medium White Onion
- 1 clove Garlic
- 1 Tablespoon Butter
- 1 Tablespoon Lemon Juice
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ¼ cups Seasoned Italian Bread Crumbs
- ¼ cups Parmesan Cheese
- 2 Tablespoons Fresh Parsley
Preparation
Heat oven to 350 F. Place sausage in skillet and cook over medium heat until cooked through and no longer pink. (Crumble sausage into small pieces while cooking.) Remove sausage from skillet and set aside.
Clean mushrooms, then remove the stems from the caps. Set caps aside. Mince mushroom stems, onion and garlic. Melt butter in the skillet over medium heat and add mushroom stems and onion. Saute over medium heat 5 to 7 minutes until they are soft and slightly translucent. Add garlic, lemon juice, salt and pepper and cook 1-2 additional minutes. Add crumbled sausage to skillet and stir well to combine.
In a small dish combine bread crumbs and Parmesan cheese.
Place mushroom caps in a lightly greased baking dish. Spoon roughly 1 tablespoon of sausage/veggie mixture into each mushroom cap. Evenly sprinkle cheese/bread crumb mixture over mushrooms. Place in oven and bake 15 minutes.
While mushrooms are baking, roughly chop parsley. When mushrooms are done, remove from oven and sprinkle with fresh parsley. Enjoy.
Notes:
* Depending on the size of your mushrooms, you may have extra stuffing left over.
* This is also really good as a vegetarian dish by omitting the sausage.
