|Butter/Margarine||2 Tablespoon, melted|
|Mild bulk pork sausage||1⁄2 Pound|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|Italian bread crumbs||1⁄3 Cup (5.33 tbs) (Dry)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||1⁄4 Cup (4 tbs)|
Rinse mushrooms, remove stems.
Dice mushroom stems, set aside.
Place mushroom caps in a lightly greased 13x9x2-inch baking pan, brush mushroom caps with melted butter.
In a large skillet over medium heat, cook sausage about 5 minutes, or until browned.
Add onion, garlic, reserved mushroom stems, parsley and basil, saute 3 to 4 minutes.
Remove from heat.
Add bread crumbs and parmesan cheese, mix well.
Fill mushroom caps with sausage mixture; sprinkle with mozzarella cheese, if desired.
Bake in a preheated 350-degree oven 20 minutes.