1 1/2 lb. med. mushrooms (about 30)
1 (8 oz.) pkg. Brown & Serve sausage links, finely chopped
1/2 c. shredded mozzarella cheese
1/4 c. seasoned bread crumbs

About one hour before serving:

Remove stems from mushrooms; chop stems. Set caps and stems aside.

Preheat oven to 450 degrees. In 10 inch skillet over medium heat, cook chopped 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 bread crumbs. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2 x 10 1/2 inch jelly roll pan. Bake 15 minutes or until mushrooms are tender. Serve hot. Makes about 2 1/2 dozen hors d'oeuvres.