Edwards Family Recipes

• 1/3 to 1/2 lb Edwards' smoked link sausage
• 1/4 teaspoon fennel seeds
• Pinch red pepper flakes
• 1/4 cup onion, finely chopped
• 2 cloves garlic, finely chopped
• Olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup black olives, chopped
• 1/3 cup sour cream
• Black pepper
• 12 to 15 lg. mushrooms
• Grated Parmesan cheese

1. Remove sausage from casing; crumble into skillet. Cook until done and remove with slotted spoon to bowl. Add fennel seed and red pepper flakes. Remove all but 2 tablespoons fat from pan and saute onion and garlic until golden. Add sausage in bowl, along with parsley, olives, sour cream and pepper to taste. Mix thoroughly. Clean mushrooms and remove stems. Fill each cap generously with sausage mixture. Place in lightly oiled baking dish and sprinkle tops with cheese. Bake at 450 degrees for 15 minutes or until bubbling and well browned. Let stand for 5 minutes before serving. Courtesy of: Nancy Fennell