Ingredients

1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic — minced
2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)

Cooking Instructions

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.

Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)