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Sausage Stuffed Mushrooms

Featured in the Honolulu Star-Advertiser on November 26, 2014.

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Ingredients:

Sausage Stuffed Mushrooms

  • 15 large fresh mushrooms
  • 2 tablespoons butter, divided
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon basil
  • Salt and pepper to taste
  • 4 ounces Italian sausage, casing removed
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Preheat oven to 400°F.
  2. Remove stems from mushrooms.
  3. Chop stems finely; set mushroom caps aside.
  4. Place stems in paper towels and squeeze to remove any liquid.
  5. In a large skillet, heat 1 1/2 tablespoons butter.
  6. Cook stems and onion until tender.
  7. Add lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated; cool.
  8. In a large bowl, combine mushroom mixture, sausage and parsley; stuff mushroom caps.
  9. Combine crumbs and cheese; sprinkle over tops.
  10. Dot each with remaining butter.
  11. Place in a greased baking pan.
  12. Bake for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
  13. Serve hot.

Makes 15 servings.

Approximate Nutrient Analysis per Stuffed Mushroom:
50 calories, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 100 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 2 g protein

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