12 to 15 lg. fresh mushrooms
2 tbsp. butter, divided
2 tbsp. chopped onion
1 tbsp. lemon juice
1/4 tsp. dried basil
Salt & pepper to taste
4 oz. bulk 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, 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 each with remaining butter. Place in a greased baking pan and bake at 400 degrees for 20 minutes. Baste occasionally with pan juices. Serve hot.

Yields: 12-15 servings.