16 med. mushrooms
Fresh lemon juice
1/2 lb. sweet Italian sausage
1/8 tsp. salt
1/8 tsp. pepper

GARNISH:

4 slices firm-textured white bread
3 tbsp. unsalted butter, melted
3 tbsp. finely chopped fresh parsley

Preheat the oven to 375 degrees. Remove the mushroom stems and mince them. Paint the caps with lemon juice to prevent discoloration. Remove the sausage meat from the casings and place the meat in a medium bowl. Add the minced mushroom stems, salt and pepper, and mix lightly to blend.

Spoon the sausage stuffing into the mushroom caps, smoothing the tops into a rounded shape. Arrange the stuffed mushrooms in a lightly greased small baking dish. Bake for about 15 minutes, or until the sausage meat is no longer pink.

Meanwhile, prepare parslied toast points for a garnish. Toast the bread slices and trim off the crusts. Cut each slice diagonally in both directions to make 4 triangles. Dip one edge of each triangle into the melted butter and then into the parsley. 4 servings.