1 1/2 lb. med. mushrooms (about 30)
1/2 lb. pork sausage meat
1/2 c. shredded Mozzarella cheese
1/4 c. seasoned bread crumbs
Parsley for garnish (optional)

Preheat oven to 450 degrees. Remove stems from mushrooms and chop stems. Set aside and in large skillet, cook sausage until well browned. Remove cooked meat to paper towels to drain using slotted spoon. Spoon off all but 2 tablespoons drippings from the skillet.

In hot drippings, over medium heat, cook stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat, stir in sausage, cheese and bread crumbs. Fill mushroom caps with sausage mixture. Place stuffed caps in a jellyroll pan. Bake 15 minutes. Serve immediately.