Sausage-Stuffed Mushrooms

12 - 15 large fresh mushrooms
2 T butter, divided
2 T chopped onion
1 T lemon juice
3/4 t dried basil
Salt and pepper to taste
4 oz bulk Italian sausage
1 T chopped fresh parsley
2 T dry bread crumbs
2 T grated Parmesan cheese
Remove stems from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in paper towels and squeeze to remove any liquid.
In a large skillet, heat 1 1/2 T butter.  Cook stems and onion until tender.  Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated.  Cool.
In a large bowl, combine the mushroom mixture; sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.
Place in a greased baking pan.  Bake at 400 degrees for 20 minutes or until sausage is no longer pink,l basting occasionally with pan juices.  Serve hot.