Stuffed Mushrooms


                        12 large, fresh mushroom caps
                        1/3 lb. bulk sausage
                        grated Parmesan cheese
                        finelly chopped green onions

     Preheat oven to 400 degrees. Blanch the mushroom caps in boiling water
     for 2 minutes to remove the rough texture. Drain and allow to cool.
     Divide the sausage and mound in the mushroom caps. Place in a baking pan
     and sprinkle liberally with Parmesan cheese.sprinkle onions over top 
     Bake in preheated oven for 8 to 10 minutes or until golden brown.
     If the mushrooms shrink, they are overdone