12-15 lg. fresh mushrooms
2 tbsp. butter, divided
2 tsp. chopped onion
1 tbsp. lemon juice
1/4 tsp. dried basil
Salt and pepper to taste
4 oz. bulk Italian sausage
1 tbsp. chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. grated Parmesan cheese

Remove stems from the mushrooms. Chop stems finely. Reserve caps. Place stems in paper towel and squeeze to remove any liquid. In a skillet, heat 1 1/2 tablespoons butter. Cook stems and onion until soft. Add lemon juice, basil, salt, and pepper, cook until almost all the 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 with remaining butter. Place in a greased pan and bake at 400 degrees for 20 minutes. Baste occasionally with pan juices. Yields 12-15 servings.