ITALIAN SAUSAGE-STUFFED MUSHROOMS
About 20 large fresh mushrooms
½ lb. bulk Italian sausage, hot or mild
1 clove garlic, pressed
¼ tsp pepper
Grated Parmesan cheese
2 tsp chopped fresh parsley
Clean mushrooms with damp paper towels. Remove mushroom stems and set aside.
Place caps in a lightly greased 13- x 9- x 2-inch baking dish.
Combine sausage and garlic in a medium skillet. Brown sausage, stirring to crumble, drain well.
In processor bowl, add the mushroom stems, sausage, pepper and cover. Process for 30 seconds. Spoon sausage mixture into mushroom caps and sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes. Garnish mushrooms with parsley.