1 lb. fresh mushrooms
1 lb. bulk pork sausage
1 tsp. minced garlic
2 tsp. chopped parsley
6 oz. sharp cheddar cheese, shredded

Rinse mushrooms, pat dry, remove stems. Chop stems and sauté with sausage, garlic and parsley until sausage is browned, stirring to crumble. Drain off pan drippings. Stir in cheese, mixing well. Spoon mixture into mushroom caps and place in a 9 X 13-inch baking dish.

Bake at 350°F for 20 minutes.

Yield: approx. 2 dozen - great appetizers.