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Ingredients
- 1/2 lb bulk sausage
- 1/2 c. fresh parsley, finely minced
- 1/2 c. Parmesan cheese, grated
- 1/2 c. scallions, finely minced
- 2 x Large eggs, lightly beaten
- 1/4 c. butter
- 25 lrg fresh mushroom caps
Directions
- In a large skillet, cook the sausage on medium heat till the sausage is broken into small pcs and is no longer pink. Drain on paper towels. In a medium-sized bowl, mix together the parsley, 1/4 c. of the cheese, the scallions, and Large eggs. Set aside.
- Preheat oven to 400 F. In a large skillet, heat the butter and saute/fry the mushroom caps for 1 to 2 min, rolling the caps around in the skillet.
- Let cold.
- Divide the reserved sausage mix among the mushroom caps, mounding slightly. Place the caps in a lightly buttered baking pan. Sprinkle each cap with about 1/2 tsp. of the remaining cheese and bake for 10 min. Serve immediately.
- Makes 25 mushrooms.
- YIELD: VARIABLE APPETIZER SERVINGS
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1066g | |
| Calories 1601 | |
| Calories from Fat 1180 | 74% |
| Total Fat 132.51g | 166% |
| Saturated Fat 61.09g | 244% |
| Trans Fat 0.48g | |
| Cholesterol 746mg | 249% |
| Sodium 2723mg | 113% |
| Potassium 2835mg | 81% |
| Total Carbs 26.44g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.81g | 8% |
| Protein 85.29g | 136% |
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