ned's stuffed mushrooms

Ned brought along is famous stuffed mushrooms to the opening, which were gone before I got any.  I hear they are delicious!  He suggests "portions may be varied for preference."

Snap stems from mushroom caps and set aside.  Chop the stems finely.

In a skillet, saute' chopped stems and some green onions in olive oil.  Add seasoned pre-cooked loose sausage and cook completely.  Allow the mixture to cool a bit.

Add seasoned bread crumbs and one beaten egg - salt and pepper to taste.  Add olive oil to attain moistness that can be pinched, shaped and stuffed into the caps.  Fill caps abundantly.

Arrange on an oiled cookie sheet and broil until heated.  Watch carefully - do not over broil!

Serve warm or room temperature.