2 Italian sweet sausages (about 1/3 lb.)
1/4 tsp. fennel seeds
Pinch of red pepper flakes
1/4 c. minced onion
Olive oil as necessary
1/4 c. chopped parsley
1/4 c. chopped black olives
1 tsp. garlic clove, minced
1/3 c. thick Bechamel Sauce (follows)
Salt & pepper to taste
12 lg. mushrooms
Parmesan cheese to taste

1. Remove sausages from casings and crumble into a small skillet. Saute gently until meat is done. Season with fennel and red pepper flakes. Remove to bowl leaving fat in pan.

2. Saute onions and garlic in fat, adding a little olive oil if necessary. Stir in chopped parsley and sausage meat.

3. Stir in olives and Bechamel sauce. Season to taste with salt and pepper.

4. Pull stems off mushrooms, fill each cap with stuffing. Arrange in lightly oiled baking dish. Sprinkle with Parmesan. Bake at 450 degrees for 15 minutes until well browned. Let stand for 5 minutes before serving.