20 to 24 lg. fresh mushrooms
1 lb. bulk pork sausage
1/2 c. chopped onion
2 tbsp. minced parsley
1/8 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. butter
1 clove garlic

Clean mushrooms with a damp paper towel. Remove stems and set aside. Rub inside of skillet with split clove of garlic, melt butter and saute mushrooms for about 5 minutes. Remove mushroom caps from skillet and drain.

Combine chopped stems, onions and sausage in skillet; cook over medium heat until meat is browned and done. Drain off excess grease, return meat to skillet and add parsley, salt, pepper and cream cheese; cook until thoroughly heated. Spoon mixture into mushroom caps and place on an ungreased baking sheet. Broil 6 inches from heat for 5 minutes or until brown.