• 12 to 15 large fresh Ohio mushrooms
  • 4 ounces bulk Ohio bratwurst
  • 2 tablespoons Ohio butter
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons Ohio onion, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons dry Ohio bread crumbs
  • 1/4 teaspoon basil
  • 2 tablespoons Ohio Parmesan Cheese, grated
  • salt and pepper to taste



Remove stems from mushrooms; set caps aside and finely chop stems. In skillet, melt 1 tablespoon butter and sauté stems and onions until tender. Add lemon juice, basil, salt, and pepper. Cook until most of liquid has evaporated. Set aside. Brown bratwurst, and add parsley and sautéed stems and onions. Stuff bratwurst mixture into mushroom caps. Combine bread crumbs with cheese and sprinkle over mushroom caps. Dot each with remaining butter and place into greased baking dish. Bake, uncovered, at 400°F for approximately 20 minutes.