Sausage-Stuffed Mushrooms

1 point per mushroom, 3 points for 2 mushrooms

From: www.tasteofhome. com

From: CountryPennsylvania is often referred to as the "Mushroom Capital of the World". This recipe's a delicious appetizer and is always the hit of the party.

SERVINGS: 12-15

CATEGORY: Appetizer

METHOD: BakedPREP: 25 min

COOK: 20 min

TOTAL: 45 min

12 to 15 large fresh mushrooms

2 Tbsp butter, divided

2 Tbsp chopped onion

1 Tbsp lemon juice

1/4 tsp dried basil

Salt and pepper to taste

4 oz bulk Italian sausage

1 Tbsp chopped fresh parsley

2 Tbsp dry bread crumbs

2 Tbsp grated Parmesan cheese

Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.

In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.

In a bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.

Place in a greased baking pan. Bake at 400 degrees F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.

Serve hot.

Yield: 12-15 servings

Serving Size: 1 each

Nutrition per Serving: 52 Calories, 4g Fat, 2g Saturated Fat, 10mg Cholesterol, 92mg Sodium, 2g Carbs, 0g Fiber, 2g Protein