Ingredients
12 large fresh mushrooms2 tablespoons butter, divided2 tablespoons chopped onion1 tablespoon lemon juice1/4 teaspoon dried basilSalt and pepper to taste4 ounces bulk Italian sausage1 tablespoon chopped fresh parsley2 tablespoons dry bread crumbs2 tablespoons grated Parmesan cheeseThinly sliced green onions, optional
Preparation
Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture.
In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly.
Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter.
Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.
