SAUSAGE-STUFFED MUSHROOMS

16 large white mushrooms, cleaned
1 lb breakfast style seasoned pork sausage*
Salt and black pepper to taste
Chopped parsley (for garnish)

Preheat oven to 400 degrees F.

Remove stems from mushrooms and finely chop. Place mushroom caps on baking pan with top sides down.

Mix chopped stems with sausage. Divide sausage mixture into 16 portions. Shape into balls. Place one ball into each mushroom cap. Sprinkle tops lightly with salt and pepper.

Bake at 400 for 15 to 20 minutes until sausage is browned and cooked through. Garnish with parsley. Serve immediately.

Recipe maybe halved or doubled. Good served with herbed rice pilaf and a tossed salad to make a light supper. For variety, serve mushrooms on buttered toast or tomato slices.

*You may substitute bulk Italian or polish sausage for the breakfast style sausage.