Appetizers for Special Occasions: Sausage Stuffed Mushrooms

With Christmas less than a week away, here is a great appetizer for your special gathering. I have never been a mushroom lover, but a good friend gave me a container of beautiful large mushrooms. 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 breadcrumbs

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 the juices. Serve hot.

 




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