PARMESAN STUFFING:

1/2 c. grated fresh Parmesan cheese
1/2 c. bread crumbs
2 tbsp. parsley flakes
2 crushed cloves garlic
1/4 tsp. salt
Pinch pepper

SAUSAGE STUFFING:

1/2 lb. ground sausage
1 crushed clove garlic
1/2 c. bread crumbs
1/3 c. water

Wash fresh mushrooms and remove stems, leaving only caps. Brush mushroom caps with cooking oil. Place mushroom caps (with cupped side facing up) in 13 x 9 baking dish. Fill mushroom caps with prepared stuffing.

If using Parmesan stuffing, drizzle cooking oil over filled mushroom caps.