Yield: 100 servings
|4 pounds||Bulk sausage|
|2 cups||Parsley -- minced|
|2 cups||Parmesan cheese -- grated|
|2 cups||Scallions -- minced|
|100 larges||Mushroom caps|
|1 cup||Parmesan cheese -- grated|
Preheat oven to 400F. In a large skillet, cook the sausage over moderate heat until it is broken into small pieces an no longet pink.
Drain on absorbent towls and then mix with parsley, 2 cups parmesan cheese, scallions, and lightly beaten eggs. Set aside. Melt the butter in a large skillet and saute the mushroom caps briefly (about 1-2 minutes)roling the around in the pan. Cool. Divide the sausage mixture among the mushroom caps, mounding slightly. Just before baking, sprinkle each cap with about a teaspoon parmesan cheese. Bake in a large lightly buttered pan at 400F for 10minutes.
Recipe By : unk
From: Bright Larkin Date: 08-30-95 (16:13) (19) (E)Cooking