Sausage stuffed mushrooms.
12 button mushrooms
5.30 oz sausage
1.7 oz grated Parmesan
2.3 oz white sauce
a bunch of chopped parsley
1/2 garlic clove mashed
1 tabsp olive oil
salt & pepper to taste
Clean mushrooms and remove stems, chop stems and sautee in a pan with oil and garlic.
Add sausage and crumble it with a fork; complete cooking.
When warm put sausage in a bowl, add white sauce, Parmesan, parsely, adjust salt and pepper.
Fill the mushrooms caps with mixture.
Bake at 356°F for 15-20 minutes, serve hot.