24-30 lg. mushroom caps

FILLING:

1 lb. sausage meat
3/4 c. bread crumbs
1/2 tsp. garlic powder
1/2 tsp. crushed sage
1/4 tsp. black pepper
1 tbsp. Parmesan cheese
1 egg
1/4 c. dry sherry wine

In skillet saute sausage meat until tender - do not brown. Remove from heat, add other ingredients. Spoon filling on inverted mushroom caps, forming mounds with fingers. Place stuffed caps in rectangular baking pan.

Add 1/4 cup water and 1/4 cup dry sherry wine. Bake at 350 degrees for 25 minutes. Remove with slotted spoon for serving.