Instructions: In a large skillet, cook the sausage on medium heat until the sausage is broken into small pieces and is no longer pink. Drain on paper towels. In a medium-sized bowl, mix together the parsley, 1/4 cup of the cheese, the scallions, and eggs. Set aside.

Preheat oven to 400 F. In a large skillet, melt the butter and saute the mushroom caps for 1 to 2 minutes, rolling the caps around in the skillet.

Let cool.

Divide the reserved sausage mixture among the mushroom caps, mounding slightly. Place the caps in a lightly buttered baking pan. Sprinkle each cap with about 1/2 teaspoon of the remaining cheese and bake for 10 minutes. Serve immediately.

Makes 25 mushrooms.

YIELD: VARIABLE APPETIZER SERVINGS

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