Stuffed Mushrooms with Altengartz Bratwurst Filling

1 lb fresh mushrooms
1/4 lb Altengartz Bratwurst or Breakfast Links
1/4 cup white or red onion
1/2 cup scallions or green onion
2-4 cloves fresh garlic
1 tablespoon fresh-diced basil
3 oz parmasan cheese
optional: 1/2 red or green bell pepper finely diced, celery

Pre-heat an oven to 300F. Core the mushrooms and set the empty mushroom caps aside. Thaw and remove the Altengartz Bratwurst or Breakfast Links from the casing. Pan-fry until golden brown. DRAIN excess fat from the pan and set the bratwurst aside. Finely dice the onions, garlic, vegetables, herbs, and mushroom stalks together and carmalize over medium heat in the same pan with some some black pepper; stirring frequently. Brush the uncooked caps with butter and stuff the caps with the mixture. Cover the stuffed mushrooms with grated parmasan cheese and arrange on a baking tray. Bake for 8-12 minutes or until the caps are cooked. Remove from the oven and let cool for 10 minutes before serving.