20 large fresh mushrooms
2 tbsps butter
1/2 pound mild bulk pork sausage
1/4 cup minced onion
1 clove garlic, minced
1 tbsp chopped fresh parsley
1/3 cup dry Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese (optional)
Rinse mushrooms; remove stems. Dice mushroom stems; set aside. Place mushroom caps in a lightly greased 13x9x2-inch baking pan; brush mushroom caps with melted butter. Set aside.
In a large skillet over medium heat, cook sausage about 5 minutes, or until browned. Add onion, garlic, reserved mushroom stems, and parsley; saute 3 to 4 minutes. Remove from heat. Add bread crumbs and Parmesan cheese; mix well.
Fill mushroom caps with sausage mixture; sprinkle with mozzarella cheese, if desired. Bake in a preheated 350 degree oven for 20 minutes. Serve warm.