POTLUCK SAUSAGE-STUFFED MUSHROOMS

Potluck Sausage-Stuffed Mushrooms image

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. -Beatrice Vetrano, Landenberg, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.