12 to 15 lg. fresh mushrooms
2 tbsp. butter, divided
2 tbsp. chopped onion
1 tbsp. lemon juice
1/4 tsp. dried basil
Salt & pepper to taste
4 oz. bulk Italian sausage (I used sweet Italian sausage, could use ground turkey also)
1 tbsp. chopped fresh parsley
2 tbsp. dried bread crumbs
2 tbsp. grated Parmesan cheese

Remove stems from mushrooms, chop stems finely; reserving caps. Place stems in paper towel and squeeze to remove any liquid. In a skillet, heat 1 tablespoon butter. Cook stems and onions until soft. Add lemon juice, basil, and seasonings. Cook until almost all liquid has evaporated. Cool.

Combine mushroom mixture with sausage and parsley. Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan and bake at 375 degrees for 20 minutes. Baste occasionally with pan juices. Serve hot.