1 lb. fresh mushrooms, rinsed, stems removed and save
1 lb. bulk sausage
1 tsp. minced garlic or onion
2 tbsp. chopped parsley
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese

Chop stems and combine with sausage, garlic, parsley. Cook with sausage until browned, stirring to crumble. Drain. Stir in cheese. Spoon into caps.

Place into 13x9x2 inch baking dish. Bake at 350 degrees 20 minutes. Yield 2 dozen small. As an entree, use extra large size.