Stuffed Mushrooms(A Great Holiday Appetizer) - cooking recipe

Ingredients

3 lb. medium-size fresh mushrooms
2 lb. Bob Evans farm sausage (mild)
1 lb. Land O Lakes butter

Preparation

Wash mushrooms and pop off stems.
Melt butter in a large skillet with lid.
Make a small mound of sausage (room temperature) in cap.
Use your fingers and push in.
Do not break cap.
Cover bottom of skillet with mushroom caps, sausage side up. Cover and cook until caps shrink and sausage cooks, about 30 minutes.
Serve warm, immediately.