1/3 lb. turkey sausage
Pinch of red pepper flakes, opt.
1 garlic clove, peeled and minced
Olive oil, as necessary
1/4 c. chopped black olives
Salt and pepper to taste
1/4 tsp. fennel seeds
1/4 c. finely minced yellow onion
1/4 c. chopped parsley
1/3 c. white sauce
12 lg. white mushrooms

Remove sausage meat from casings and crumble into a small skillet. Saute gently, stirring often, until meat is thoroughly done. Season with fennel and if desired, red pepper flakes. With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.

Saute onion and garlic in the rendered fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes. Stir in chopped parsley and add to reserved sausage meat.

Stir olives and white sauce into the sausage mixture; combine thoroughly. Taste the mixture, and season with salt and pepper if necessary.

Pull the stems off the mushrooms and save for another use. Wipe mushroom caps with a damp cloth and season lightly with salt and pepper.

Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste.

Bake at 450 degrees for about 15 minutes, or until bubbling and well browned. Let settle for 5 minutes before serving. Serves 3 or 4.