12 lg. mushrooms (approximately 3/4 lb.)
2 tbsp. fresh bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter
1/2 c. Mushroom Stuffing
1/4 lb. sweet Italian sausage
1 tbsp. chopped parsley Remove mushroom stems and use them to prepare the Mushroom Stuffing. When stuffing has cooled slightly, add sausage meat and parsley. Mix well. Stuff caps with mushroom-sausage mixture. Mix crumbs and cheese and sprinkle over stuffed mushrooms. Dot each with butter. Grease a shallow baking dish and arrange caps in it, stuffed side up. Bake in a 400 degree oven for about 20 minutes, basting occasionally with the juices that accumulate in the pan. Serve hot or cold. Serves 4. MUSHROOM STUFFING: Mushroom stems from recipe above
1 1/2 tsp. butter
2 tbsp. finely chopped onion
Juice of half a lemon
Salt and freshly ground pepper
1 tsp. oil Chop mushroom stems finely. Place in a clean cloth and squeeze to extract most of the juice. Heat butter and oil in a skillet. Add onions and cook until wilted. Add mushroom stems and mix well. Add lemon juice, salt and pepper to taste. Cook, stirring constantly, until all of the moisture has evaporated. | 
