Preheat oven to 375*F
Remove mushroom stems and mince them. Paint caps with lemon juice to prevent discolorations.
Remove Italian sausage from casing and place in bowl. Add chopped stems, salt and pepper and mix well. Spoon stuffing into mushroom caps and smooth into rounded shape. Place stuffed mushrooms on lightly greased baking dish. Bake for 15 minutes or until sausage is no longer pink.
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