Italian Sausage-Stuffed Mushrooms

24 large fresh mushrooms
1 tablespoon butter or margarine, melted
1/2 pound hot Italian sausage (casings removed)
1 clove garlic, crushed
1/4 teaspoon pepper
Grated Parmesan cheese

Clean mushrooms and remove stems. Set stems aside. Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, for 5 minutes. Drain.

Place mushroom caps on rack of a broiler pan, stem side up. Set aside. Combine sausage and garlic in a large skillet. Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.

Position knife blade in food processor bowl; add mushroom stems, sausage mixture and pepper. Process 20 seconds or until mixture is minced. Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat for 3 minutes or until thoroughly heated.