Appetizers for Special Occasions - Sausage-Stuffed Mushrooms

With Christmas only a week away, it's time to plan the menus for holiday gatherings. I am not a big mushroom lover, but a good friend gave me a container of nice large mushrooms last year. Not wanting to waste them I went looking for a stuffed mushroom recipe. I discovered this one from Taste of Home and gave it a try. They were absolutely delicious! I hope they are as big a hit with your family and friends as they were in my home.

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 tablespoons butter, divided

2 tablespoons chopped onions

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

1. Remove stems from mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.

2. In a large skillet, heat 1-1/2 teaspoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.

3. 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.

4. Place in a greased baking pan. Bake at 400 degrees for 20 minutes or until sausage is no longer pink, basting occasionally with an juices. Serve hot.