Stuffed Italian Mushrooms
16 lg. fresh mushrooms
6 oz. sweet Italian sausage
1 clove garlic, crushed
3 T. olive oil, divided
2 T. minced parsley
1/4 c. grated Parmesan, Romano or Asiago cheese
1/4 c. water
Wipe off mushrooms, removing stems and shopping them fine. Reserve caps.
Remove casing from sausage if necessary; place sausage in skillet with chopped mushroom stems, garlic and 1 T. oil. Cook until lightly browned, stirring to break up meat. Add another T. of oil, parsley and cheese; mix well.
Fill mushroom cavities with filling, rounding tops. Place in shallow baking pan. Put remaining oil and water in bottom of pan. Bake at 350F, 20 minutes. Serve hot.
B-man
