Stuffed mushooms with sweet sausage
2lbs of sweet Italian sausage with fennel seeds
1 clove of garlic
1 bunch of chopped parsley
grated parmesan cheese
Saute onions with garlic in olive oil, and add sausage.
Break up the sausage as you throughly brown it.
Then take it off the heat and add the parsley, cheese, salt and pepper and breadcrumbs
to loosely bind the mixture.
Stuff the caps and bake on a baking sheet with a little olive oil and white wine.
Bake at 350 degrees for 25-30 minutes
Last updated by Ellen Esposito Jun 7, 2009.