Recipe - Stuffed Mushrooms With Sausage

G. Granaroli XBRG76A

Mushrooms find the biggest ones you can. Gently remove stems and soak in
warm water with juice of One half lemon. Sausages 1 per 6 lg mushroom caps
remove the meat from the casing. Saute in a pan and break up the meat as it
browns. When slightly browned add the mushroom stems (chopped) Saute until
sausage is just about cooked. Drain well in a strainer In a large bowl add
bread crumbs, sausage and mushroom mixture and any other spices you like.
Add just enough olive oil to make a sandy mixture. Fill mushroom caps and
place on baking pan. Bake 20 min at 375400. Serve hot for hors d'oeuvres
or a veggie at dinner.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini