1/2 lb. (1 link) Italian sausage
24 med. size mushrooms
2 tbsp. celery, diced
1 tsp. fennel seed
2 tbsp. grated onion
1/2 tsp. basil
1/2 tsp. dried parsley
1/8 tsp. red pepper
1/4 c. bread crumbs
8 oz. Gruyere cheese, grated

Heat skillet and brown meat with fennel, breaking up sausage as it browns. Remove mixture with slotted spoon to a bowl. Add celery, onion and herbs to skillet; cook until soft.

Combine with meat, bread crumbs and cheese. If desired, chop mixture further for a smooth texture.

To stuff and cook mushrooms, preheat the oven to 450 degrees; grease a baking pan. Heap filling into mushroom caps and place in pan. Bake 10-15 minutes. Serve hot. Swiss cheese can be used instead of Gruyere cheese. 24 servings.