Directions:
- 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 large 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° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.08 Kcal (256 kJ) | ||
| Calories from fat | 39.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 13.66mg | 5% | |
| Sodium | 104.9mg | 4% | |
| Potassium | 132.58mg | 3% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.72 Kcal (560 kJ) | ||
| Calories from fat | 86.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 7% | |
|---|---|---|---|
| Cholesterol | 29.91mg | 5% | |
| Sodium | 229.64mg | 4% | |
| Potassium | 290.24mg | 3% | |
| Total Carbs | 4.52g | 1% | |
| Sugars | 1.66g | 3% | |
| Dietary Fiber | 0.86g | 2% | |
| Protein | 7.72g | 7% | |
| Vitamin C | 3.7mg | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.2mg | 3% | |
| Calcium | 37.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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