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1
Heat oven to 350 F. Place sausage in skillet and cook over medium heat until cooked through and no longer pink.
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2
(Crumble sausage into small pieces while cooking.)
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3
Remove sausage from skillet and set aside.
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4
Clean mushrooms, then remove the stems from the caps.
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5
Set caps aside.
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6
Mince mushroom stems, onion and garlic.
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7
Melt butter in the skillet over medium heat and add mushroom stems and onion.
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8
Saute over medium heat 5 to 7 minutes until they are soft and slightly translucent.
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9
Add garlic, lemon juice, salt and pepper and cook 1-2 additional minutes.
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10
Add crumbled sausage to skillet and stir well to combine.
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11
In a small dish combine bread crumbs and Parmesan cheese.
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12
Place mushroom caps in a lightly greased baking dish.
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13
Spoon roughly 1 tablespoon of sausage/veggie mixture into each mushroom cap.
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14
Evenly sprinkle cheese/bread crumb mixture over mushrooms.
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15
Place in oven and bake 15 minutes.
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16
While mushrooms are baking, roughly chop parsley.
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17
When mushrooms are done, remove from oven and sprinkle with fresh parsley.
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18
Enjoy.
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19
Notes: * Depending on the size of your mushrooms, you may have extra stuffing left over.
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20
* This is also really good as a vegetarian dish by omitting the sausage.
