12 to 15 large fresh mushrooms
2 tbsp. butter
2 tbsp. chopped onion
1 tbsp. lemon juice
1/4 tsp. dried basil
salt and pepper to taste
4 oz. Italian sausage
1 tbsp. chopped fresh parsley
2 tbsp. dried 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, cook stems and onion in 1 1/2 tablespoons butter until soft. Add lemon juice, basil, salt and pepper. Cook until almost all the liquid has evaporated. Cool. Combine mushrooms mixture with sausage and parsley. Stuff into mushroom caps. Combine crumbs and cheese. Sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan and preheat oven to 400°F.

Bake for 20 minutes. Baste occasionally with pan juices. Serve hot.

Yield: 12 to 15 servings.