INGREDIENTS

INSTRUCTIONS

Mushrooms- find the biggest ones you can. Gently remove stems and  soak
in warm water with juice of 1/2 lemon. Sausages- 1 per 6 lg  mushroom
caps- remove the meat from the casing. Saute in a pan and  break up the
meat as it browns. When slightly browned add the  mushroom stems
(chopped) Saute until sausage is just about cooked.  Drain well in a
strainer In a large bowl add bread crumbs, sausage  and mushroom
mixture and any other spices you like. Add just enough  olive oil to
make a sandy mixture. Fill mushroom caps and place on  baking pan. Bake
20 min at 375-400. Serve hot for hors d'oeuvres or a  veggie at dinner.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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