18 large fresh mushrooms
2 tbsp. butter
2 tbsp. cooking sherry
1/4 lb. Italian sausage
2 tbsp. onion, chopped
1 clove garlic, minced
1/2 c. dry bread crumbs
1/4 c. Parmesan cheese, grated

Wash mushrooms and pat dry. Remove stems. Finely chop stems. Set aside.

In a skillet, melt butter. Add teaspoon of sherry and the mushroom caps sauté until golden. Remove from skillet and drain on paper towels. Add sausage, onions and garlic to the skillet. Cook about 5 minutes or until sausage is brown and the onion is tender. Add reserved stems and cook 2 minutes more. Remove from heat and drain. Mix in bread crumbs. Add 2 tablespoons of Parmesan cheese. Fill caps. Sprinkle with remaining cheese on top.

Bake in a 350°F oven for 15 minutes.