Melt two
tablespoons of butter in a large skillet and gently
saute the mushroom caps for two to three
minutes or until they are slightly golden, but
remove before they are noticeably shrunken
Remove with a slotted spoon and drain on a
paper towel
Add sausage and onions to the
skillet and saute for about five minutes, until the
meat loses its pink color and the onions are
crisp-tender
Remove with a slotted spoon
Add
the remaining two tablespoons of butter to the
skillet along with the chopped mushroom stems
and saute another two minutes
Remove from
heat and add the bread crumbs, sherry, oregano,
parsley, garlic, sausage and onion mixture, salt
and pepper, and mix well
Add the mozzarella
to the mixture and stir
Place an equal amount of
the stuffing mixture in each cap
Place the caps
on a greased cookie sheet and put in a preheated
broiler for two or three minutes or until the
cheese bubbles, or refrigerate until needed.
