Stuffed Mushrooms - cooking recipe

Ingredients

1 lb. pork sausage
1 lb. large mushrooms, wiped clean, stems removed
1 small onion, minced
1/2 c. Lea & Perrins white wine Worcestershire sauce
1/2 c. bread crumbs
2 eggs, lightly beaten
1/4 c. chopped parsley

Preparation

Preheat oven to 400\u00b0.
In large skillet, brown sausage and drain, reserving 1 tablespoon of fat in skillet.
Chop mushrooms and stems; add to the skillet with the onion and saute 5 minutes. Add all remaining ingredients and mix well.
Mound lightly into reserved mushroom caps.
Bake 12 minutes or until lightly brown. Makes 6 appetizer servings.