Stuffed mushrooms.

First and foremost, we're nowhere near the goal for Strut You Mutt, so if you haven't taken a look yet, please go here to read a bit about it. Even the smallest of donations will be appreciated.

Secondly, my gal pal Jessica made these shrooms for us once and they blew my mind. I insisted on trying it myself. Not as good as when she made them (isn't that how it always is?) but delicious nonetheless. Enjoy!

• 24 mushrooms -- stems removed
• 1 pound spicy ground sausage (or go vegetarian and use fake meat. I actually prefer it without the sausage but Chris adored the sausage)
• 8 oz. cream cheese
• 1/2 bunch fresh parsley -- chopped
• Grated parmesan
• Bread crumbs

Preheat oven to 375.
Brown the sausage. While it cools mix all other ingredients together.
Mix in browned sausage.
Spoon mixture into mushroom caps.
Cook on top rack at 375 for 10-12 minutes.