Rinse mushrooms, pat dry and remove stems. Chop stems and sautee them with
sausage, garlic, and parsley until sausage is browned, stirring to crumble.
Drain off pan drippings. Stir in cheese, mixing well. Spoon mixture into
mushroom caps and place in a 9 * 13 inch baking dish. Bake at 350 * for 20
minutes.
This recipe is from Celebration: A Taste of Arkansas