1 1/2 lbs. 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

Remove stems from mushrooms, chop stems; set mushrooms and stems aside.

In 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.

In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat, stir in sausage, cheese and crumbs.

Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2 x 10 1/2 inch jelly roll pan. Bake 15 minutes.