Directions

1. Rinse mushrooms and pat dry; remove stems and set aside caps.
2. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook over medium-high heat until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture.
3. Place in a 13x9x2-inch baking dish. Bake at 350 degrees F. for 20 minutes. Garnish with pimiento and snipped parsley, if desired.