3/4 cup plus 2 tablespoons fine dry bread crumbs (unseasoned) , divided
CRISCO Canola Oil for frying
1 egg, beaten
In small saucepan melt Butter Flavor Crisco over medium high heat. Add
mushroom stems, sausage, onion, parsley flakes, chives, Worcestershire sauce
salt and pepper. Cook and stir over medium heat until sausage is cooked and
mushrooms are tender. Remove from heat. Stir in 2 tablespoons bread crumbs.
Fill caps with stuffing mixture, packing firmly and mounding mixture
slightly. In deep-fat fryer or deep saucepan heat 3 inches Crisco Canola Oil
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