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

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 mushroom caps in glass baking dish and stuff. Bake at 350 degrees for 15 to 20 minutes. Cooking time varies depending on size of mushrooms. Left over stuffing may be frozen for several weeks.