- 16 large button mushrooms
- 1 teaspoon vegetable oil
- 2 hot Italian sausages
- 1/4 cup finely chopped onion
- 1 teaspoon chopped fresh rosemary or thyme
- 1/4 cup fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup Heinz Tomato Ketchup
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
- Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
- Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.