1 1/2 lbs. med. mushrooms, about 30
1/2 lb. pork sausage meat
1/2 c. shredded Mozzarella cheese
1/4 c. seasoned bread crumbs
Parsley for garnish (opt.)

1. Remove stems from mushrooms; chop stems. Set mushrooms and stems aside.

2. In 10" skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.

3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently.

4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2" x 10 1/2" jelly roll pan. Bake 15 minutes.