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Remove mushrooms stems and chop. Set aside. In skillet over
medium heat, cook sausage until well browned. Remove with
spotted spoon and drain meat on paper towels. Remove all but
about 2 tablespoons drippings from skillet. In hot drippings
over medium heat, cook stems until tender ( about 10
minutes); stir frequently. Remove skillet from heat and stir in
sausage, cheeses, garlic and crumbs. Fill caps with mixture.
Place in 15 1/2 x 10 1/2-inch pan. Bake 15 minutes at 450F.
Garnish with parsley.
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