SPICY STUFFED MUSHROOMS

20 (1 1/2-inch diameter) mushrooms (about 1 pound)
1/2 pound bulk hot or regular sausage
1/3 cup Heinz Ketchup 'N Onions*
1/4 cup soft bread crumbs
1 teaspoon dried
parsley flakes
3 tablespoons butter or margarine, melted

Rinse mushrooms and remove stems. Finely chop enough stems to measure 1/2 cup.

Crumble sausage and cook over medium heat until nicely browned, stirring frequently; drain fat.

Add the 1/2 cup chopped mushroom stems, ketchup, bread crumbs and parsley; cook over low heat, 2 to 3 minutes, stirring constantly.

Brush the outer surface of mushroom caps with butter. Gently press sausage mixture into center of each cap and place on broiler pan. Lightly sprinkle tops with additional bread crumbs, if desired.

Bake in preheated 375 degree F oven, 10 minutes.

*Note: If Ketchup 'N Onions isn't available use ketchup and add a tablespoon (or to taste) of finely chopped onion to the sausage while browning.

Makes 20 stuffed mushrooms
Source: Heinz Ketchup Recipe Collection, H.J. Heinz Co., 1988