1 pound of fresh mushrooms, rinsed, stems removed and save 1 pound of bulk sausage 1 teaspoon of minced garlic or onion 2 tablespoons of chopped parsley 1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
Chop stems and combine with sausage, garlic, parsley. Cook with sausage until browned, stirring to crumble. Drain. Stir in cheese. Spoon into caps. Place into 13x9x2 inch baking dish. Bake at 350ºF. 20 minutes. Yield 2 dozen small.
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