Potluck Sausage-Stuffed Mushrooms

Total Time Prep: 15 min. Bake: 20 min.

Yield 12 servings

Pennsylvania is often referred to as the "Mushroom Capital of the World." These sausage-stuffed mushrooms are delicious appetizers and always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania

Ingredients

12 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
Thinly sliced green onions, optional

Directions

Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture.
In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly.
Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter.
Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.

Nutrition Facts

1 stuffed mushroom: 59 calories, 5g fat (2g saturated fat), 12mg cholesterol, 111mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

Recipe Creator