4 Italian sausage links (sweet for mild; hot for spicy; mix them for medium)
2 cloves garlic, chopped or 2 tsp. pre-chopped
1 medium white or yellow onion, finely chopped
2 tbsp. olive oil
3 tbsp. chopped parsley (fresh or dried)
1/4 c. or 1 small can chopped black olives
1 stick butter
1/2 c. flour
1 c. milk
1/4 tsp. nutmeg
salt and pepper to taste
30 to 40 mushrooms (the number of mushrooms depends on the size)
Parmesan cheese

Remove the sausage meat from the casings (should be crumbled as small as you can get it) and saut until the meat is cooked thoroughly. Drain the grease form the meat by putting it in a strainer and setting it aside. Wipe excess grease out of the pan. Add the olive oil and saut the garlic and onions over low heat until the onions are transparent (about 20 minutes). As the onions and garlic are cooking, melt the butter over low heat. With a whisk, add the flour a little at a time until it becomes a roux (it will be thick and pasty, but smooth). Be careful not to scorch. Still using the whisk, very slowly add the milk to the roux a little at a time until you have a thick gravy-like liquid. Please not, roux's can be difficult and are different every time you make them. You may not need all the flour or milk, but you may need more. Use your best judgment. Add the nutmeg, salt and pepper. This is called bchamel sauce. Put the sausage into a bowl Add the onions, garlic, olives and parsley. Add enough of the bchamel sauce to bind the meat and other ingredients. You may not need all the bchamel sauce.

You can stuff the mushrooms now for baking later that day, refrigerate the mixture for later use or freeze the mixture. Don't stuff the mushrooms, then try to freeze them.

Preheat the oven to 425°F. Grease a 9 x 13-inch baking dish. Stuff the mushrooms and place them in the baking dish so that they touch each other. Sprinkle each mushroom with Parmesan cheese.

Bake them for 20 to 25 minutes or until the mushrooms are tender and the mixture is bubbly. It may take longer if the mushrooms went from the refrigerator to oven and less time if the mixture was hot when the mushrooms were stuffed.