These delicious appetizers can be prepared a day ahead. You can use sweet Italian sausage instead of hot with equally great results.
2 pounds large mushrooms
vegetable oil
1 pound hot Italian sausage
10 scallions, minced
2 tablespoons butter
2 tablespoons fresh chopped parsley
1 cup Italian bread crumbs
1/2 cup Parmesan cheese
1/4 cup red wine (up to 1/2 cup, if necessary)
1 egg, beaten
sliced black olives (for garnish)
Clean mushrooms, remove stems and brush caps with vegetable oil. Chop stems.
Remove sausage from casings, crumble and saute in butter with scallions until cooked. Add stems, 1/4 cup wine, bread crumbs, parsley and cheese. Saute 5 minutes. Remove from heat and cool.
Blend egg into sausage mixture with your hands. If mixture is too dry add additional wine. Stuff caps and garnish each with an olive slice. Place on cookie sheet. May be prepared up to this point 1 day in advance (cover and refrigerate).
Bake in a preheated 375 degree oven for 10 to 12 minutes.
Yield: about 40 pieces.