Ingredients:12 large, fresh mushroom caps
1/3 lb. bulk sausage
grated Parmesan cheese
Instructions:Preheat oven to 400 degrees. Blanch the mushroom caps in boiling water for 2 minutes to remove the rough texture. Drain and allow to cool. Divide the sausage and mound in the mushroom caps. Place in a baking pan and sprinkle liberally with Parmesan cheese. Bake in preheated oven for 8 to 10 minutes or until golden brown. If the mushrooms shrink, they are overdone.
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