1 lb. fresh mushrooms
1 lb. bulk pork sausage
1 tsp. minced garlic
2 tbsp. chopped parsley
1 1/2 c. (6 oz.) shredded sharp cheddar cheese

Rinse mushrooms and pat dry; remove stems. Chop stems and combine with sausage, garlic and parsley; cook until sausage is browned, stirring to crumble. Drain off pan drippings. Stir in cheese, mix well. Spoon mixture into mushroom caps, and place in a 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 20 minutes