Cheese-Topped Mushrooms

1 pound fresh mushroom
1 pound bulk pork sausage
1 clove garlic, minced
2 tablespoons chopped parsley
1-1/2 cups (6 ounces) shredded cheddar cheese
chopped cranberries (optional)
fresh snipped parsley (optional)

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-by-9-by-2-inch baking dish. Bake at 350 degrees for 20 minutes. Garnish with cranberries and snipped parsley, if desired. Serves 8 as an appetizer.

Photo courtesy of Ocean Cranberries Inc. and National Pork Producers Council