Sausage Stuffed Mushrooms

2 Tbsp. unsalted butter

1 lb. medium-size mushrooms, stems removed, chopped

2 small Italian sausages, casings removed, meat crumbled

1 small onion, peeled and diced

1C Vermont cheddar or cheddar of choice, grated

1 egg, beaten

1/4C pine nuts, toasted

2 Tbsp. Italian parsley, coarsely chopped

salt and freshly ground pepper to taste

2 Tbsp. melted unsalted butter

Melt the butter in a sauté pan, add the mushroom stems and sauté until soft.  Add the sausage meat and onions and sauté until soft.  Place in the food processor and let cool 5 minutes.  Add the remaining ingredients to the food processor and pulse two or three times.

Preheat oven to 375F.  Place the mushroom caps round side down in a glass dish and toss with melted butter.  Fill with stuffing mixture, pressing to form firm domes.  Bake 8 – 10 minutes or until hot.  Serve.

MAKES:  2 – 2-1/2 dozen