32 large mushrooms
2 gloves garlic, minced
1 tablespoon butter
8 ounces bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
salt and pepper to taste
Remove stems from mushrooms. Chop stems and saute in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven, 400 to 450F, about 5 minutes. Makes 32 servings.
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