Stuffed Mushrooms – Sara Partridge
20 medium fresh mushrooms- cleaned
2 T. finely chopped green onions
2 T. finely chopped red pepper
½ lb. Italian Sausage cooked
½ tsp. basil
1 pkg. cream cheese
finely chopped mushrrom stems- about 3 T.
Remove stems from mushrooms. Saute stems, peppers, onion and basil in 3 T. butter until tender. Remove from heat. Stir together with sausage (drained) and cream cheese. Spoon mixture into mushroom caps. Place caps on baking sheet. Bake at 400 for 10 minutes or until hot.