Remove stems from mushrooms. Chop stems reserving caps. In a small skillet over medium heat sauté chopped mushroom stems and garlic in butter (or margarine) until mushrooms are golden (about 3-5 minutes). Add sausage and sauté stirring occasionally until brown. Stir in bread crumbs cheese and parsley.
Taste and adjust seasonings. Stuff each reserved mushroom cap with about 1 tbs. of the sausage mixture. Heat oven to 550º F and/or broil. Brush each stuffed mushroom with melted butter (or margarine) and broil about 4 inches from heat until bubbly and brown (about 8 minutes).
This recipe has been added to the following public cookbooks:
DEBBIE BRETHERICK,
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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