Stuffed Mushrooms


 

1 1/2 lbs. mushrooms with caps - inch diameter, remove and chop stalks
Sauté stalks in 2 T butter until tender.

In heavy frying pan:
Brown:
1 lb.
Italian sausage
then add:
1 minced
onion
3 cloves
garlic
1/2 t.
fennel seed
1 t.
oregano
2 t.
red chili powder
black pepper
1 t.
salt
1 dash T
abasco sauce

Sauté until onion is translucent.  Add 1 cup fine bread crumbs, mushroom stalks, chicken broth (enough to make a paste)

Fill mushroom caps to mound.  Cover with foil.  Oven 425 - 25 to 35 minutes.