Ingredients
20 to 24 large fresh mushrooms2 tablespoons finely chopped onion1 tablespoon butter2 to 3 garlic cloves, minced1/4 pound bulk pork sausage, cooked, crumbled and drained3 tablespoons seasoned bread crumbs3 tablespoons grated Parmesan cheese1 tablespoon dried parsley flakes1 large egg white
Preparation
Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan.
Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.
