1 lb. fresh mushrooms
1 bunch green onions
Juice of 1 lemon
1/2 c. seasoned bread crumbs
12 oz. roll hot sausage
3 tbsp. butter
3 tbsp. dry sherry, Chablis, or sauterne

Cook and crumble sausage. Set aside and drain. Wash mushrooms and separate stems from the crowns. Chop stems and onions and saute in butter. Add cooked sausage, lemon juice and wine. Simmer 2 minutes. Remove from heat and add bread crumbs. Stir mixture thoroughly. Put mushrooms (caps) in glass baking dish and stuff. Bake at 350 degrees for 15-20 minutes. Cooking time varies depending on the size of mushrooms. Leftover stuffing may be frozen for several weeks.