16 lg. mushrooms
6 to 8 oz. sweet sausage
1 clove garlic, minced
1/4 c. water
3 tbsp. olive oil
2 tsp. parsley
1/4 c. grated Italian cheese

Wash mushrooms. Remove stems and chop fine. Remove casing from sausage and put meat in skillet with chopped stems, garlic and 1 tablespoon oil. Cook breaking up meat with fork, until lightly browned.

Add parsley, 1 tablespoon oil and cheese. Fill mushroom caps rounding up tops and put in shallow baking pan. Put remaining oil and water in bottom of pan.

Bake for 20 minutes at 350°F.