Stuffed Mushroom Caps

3 doz. fresh mushroom caps
1/4 tsp. oregano
1 c. corn flake crumbs
pepper, onion salt and Parmesan cheese to taste
1/8 lb. butter
1 egg, slightly beaten
1/2 lb. mild sausage

Remove stems from mushrooms; melt butter in skillet; and saute mushrooms, stem side up, for 10 minutes.  Sprinkle with salt, onion salt and pepper.

Combine sausage, oregano, egg and corn flake crumbs in saucepan.  Fry until brown and crumbly.  Drain off grease; add cheese.   Stuff mushroom cavities with sausage dressing and place on baking sheet.   Broil for 5 minutes and serve immediately.

JoAnne Mitchell