This recipe has a blend of seasonings that duplicate that great sausage flavor, without the msg, preservatives, and other additives. The right blend of herbs and spices helps create an appetizer that balances out all the sugary, starchy foods typically found at the appetizer table. Make 45-55 stuffed mushrooms, serving parties of 20 or more.

Ingredients:

• Approx. 2 1/4 lb. med. mushrooms
• 2 lb. ground beef
• 2 TBS. minced garlic
• 2 tsp. dry Italian herbs
• 1 tsp. dry sage
• 1 tsp. black pepper
• 2 tsp. fennel seeds, toasted and crushed
• dash nutmeg
• 1 1/2 tsp. salt
• 1/3 c. oatmeal
  
• 3 eggs
• 1/2 c. Parmesan
• 1/4 c. fresh, chopped parsley

Prepare mushroom caps, removing stems (reserve them to add to other dishes, if desired). Set mushrooms in two baking dishes, or onto a large cookie sheet: > Approx. 2 1/4 lb. med. mushrooms

Saute: > 2 lb. ground beef

When meat is cooked through, add: > 2 TBS. minced garlic > 2 tsp. dry Italian herbs > 1 tsp. dry sage > 1 tsp. black pepper > 2 tsp. fennel seeds, toasted and crushed > dash nutmeg > 1 1/2 tsp. salt

Let the seasoned, browned meat cool; it will then crumble easier. Break it up into a finer crumb and set aside.

Process until fine: > 1/3 c. oatmeal

To large bowl, add: > 3 eggs, stirred well

To the mixed-up egg, add the following: > 1/2 c. parmesan > 1/4 c. fresh, chopped parsley

Also add: > the 1/3 c. processed oatmeal > the cooked, seasoned meat

Mix all the ingredients well; bake uncovered at 400 degrees for 20-25 min. Serve warm or at room temperature.

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