THROUGHOUT THE SOUTH, BAKED MUSHROOM CAPS are stuffed with everything from crabmeat to ground
chicken to minced country ham for cocktail and tea parties, but never was I so impressed as when these mushrooms stuffed with spicy sausage were passed on silver trays at a country club reception I attended in Birmingham, Alabama. Since you do not want the mushrooms to be at all greasy, be sure to pour off all but about 1 tablespoon of grease after frying the sausage. If I can find giant mushrooms, I also like to serve two stuffed caps per person at a sit-down dinner, the tops sprinkled with finely chopped parsley.

Makes 30 stuffed mushrooms

INGREDIENTS

• 30 medium fresh mushrooms
• 1/2 pound bulk sausage
• 1 tablespoon butter
• 3 scallions (part of green tops included), minced
• 1 cup sour cream
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/2 teaspoon hot red pepper flakes

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Rinse and dry the mushrooms. Remove the stems and chop them finely. Arrange the mushroom caps in a shallow baking dish.
3. In a large skillet, fry the sausage over moderate heat, breaking it up, until crisp, about 10 minutes. Drain the sausage on paper towels and crumble it finely.
4. Pour off all but 1 tablespoon of grease from the skillet. Add the butter to the skillet and let it melt.
5. Add the chopped mushroom stems and minced scallions to the skillet. Cook over low heat, stirring, for about 5 minutes. Transfer the mixture to a small mixing bowl.
6. Add the sour cream, Worcestershire sauce, salt, and red pepper flakes to the bowl. Mix until well blended.
7. Spoon equal amounts of the mixture into the mushroom caps.
8. Bake the stuffed mushrooms until the tops are golden, about 20 minutes.
9. Serve the mushrooms with heavy toothpicks.