Sausage-Stuffed Mushrooms

These are good!

Adapted from Country Magazine

12-15 large mushrooms

2 T. butter

2 T. chopped onion

1 T. lemon juice

1/4 t. dried basil

4 oz. Italian sausage, browned

1 T. chopped fresh parsley

2 T. dried bread crumbs

2 T. grated Parmesan cheese

Remove stems, chop finely.  Place in paper towel, squeeze to remove liquid.  Cook in 1 1/2 T. butter with onion until soft.  Add lemon juice, basil, salt & pepper; cook until almost all liquid has evaporated.  Cool.  Combine with sausage and parsley.  Stuff into mushroom caps.  Combine crumbs and cheese; sprinkle over top.  Dot with remaining butter.  Place on greased baking sheet and bake at 400 degrees for 20 min. 

Serve hot.