40 medium size button mushrooms
2 Spanish onions
1 red pepper
6 garlic cloves
½ pound Italian sausage
1 cup breadcrumbs
1 cup grated parmigiano cheese
2 eggs
1 cup olive oil
½ cup parsley diced
1 lemon juiced
salt & pepper
2 quarts chicken stock


Clean and de-stem mushroom caps and set them on the cutting board.
Preheat oven to 350 degrees.
Dice onion, garlic, red pepper, and sausage.
In a large mixing bowl add onion, garlic, red pepper, sausage, breadcrumbs, parmigiano, eggs, oil, parsley, lemon juice, salt and pepper.
Mix well by hand until all of the ingredients come together.
Fill mushroom caps generously by hand or use a tablespoon, packing well.
Set mushrooms in a large roasting pan stuffing side up.
When you have filled the pan add about ½ an inch of chicken stock to the bottom of the pan.
Cover the pan with foil and let cook for 25-30 minutes.
Take from pan and set on plate for your guests.