Recipe: Festive Stuffed Mushrooms (with sausage stuffing, 1980's)

FESTIVE STUFFED MUSHROOMS

32 large mushrooms (about 2 lb.)
2 crushed garlic cloves
1/4 cup butter or margarine
8 oz. bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Salt and pepper
Butter or margarine, melted

Remove stems from mushrooms. Chop stems, reserving caps.

In a small skillet over medium heat, saute chopped mushroom stems and garlic in butter or margarine until mushrooms are golden (about 3 minutes). Add sausage; saute, stirring occasionally, until brown. Stir in bread crumbs, cheese and parsley. Taste and adjust seasonings.

Stuff each reserved mushroom cap with about 1 tablespoon of the sausage mixture.

Preheat broiler.

Brush each stuffed mushroom with melted butter or margarine and broil 4-inches from heat until bubbly and brown (about 3 minutes).

Makes 8 servings
Source: Texas Hors d'oeuvres, Proven favorites for any occasion featuring Texas Agricultural Products, 1980's