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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