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Ingredients
1 Pound bulk sausage
1/2 Cup finely chopped fresh parsley
1/2 Cup grated Parmesan cheese
1/2 Cup finely chopped scallions
2 Eggs, lightly beaten
1/4 Cup (1/2 stick) butter
25 Large fresh mushroom caps
Instructions
In a large skillet, cook the sausage on medium heat until the sausage is broken into small pieces and is no longer pink. Drain on paper towels. In a medium-sized bowl, mix together the parsley, 1/4 cup of the cheese, the scallions, and eggs. Set aside. Preheat oven to 400�F. In a large skillet, melt the butter and saut� the mushroom caps for 1 to 2 minutes, rolling the caps around in the skillet. Let cool.
Divide the reserved sausage mixture among the mushroom caps, mounding slightly. Place the caps in a lightly buttered baking pan. Sprinkle each cap with about 1/2 teaspoon of the remaining cheese and bake for 10 minutes. Serve immediately.
Makes 25 mushrooms