MUSHROOMS STUFFED WITH HOT SAUSAGE

2 pounds large mushrooms
Vegetable oil
1 pound hot Italian sausage
10 scallions, minced
2 tbsp. butter
2 tbsp. fresh chopped parsley
1 cup Italian breadcrumbs
1/2 cup Parmesan cheese
1/4 cup red wine (up to 1/2 cup if necessary)
1 egg, beaten
Sliced black olives

Clean mushrooms, remove stems and brush caps with vegetable oil. Chop stems.

Remove sausage from casings, crumble and saute in butter with scallions until cooked.

Add stems, 1/4 cup wine, breadcrumbs, parsley and cheese. Saute 5 minutes. Remove from heat and cool.

Blend egg into sausage mixture with your hands. If mixture is too dry add additional wine. Stuff caps and garnish each with an olive slice. Place on cookie sheet.

Bake in a preheated 375 degree F oven for 10 to 12 minutes.

Yields about 40 pieces
Source: Connie Overby, The Humboldt Independent, December 27, 2006