1 pound ground Italian turkey sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cups reduced fat cheddar cheese, shredded

Rinse mushrooms and pat dry. Remove stems and finely chop. Brown turkey sausage in a large nonstick skillet, drain fat and blot browned turkey with a paper towel. Add garlic, parsley, mushroom stems and heat through. Stir in cheese and mix well. Fill mushroom caps with sausage mixture and place in a shallow baking dish. Bake at 350 degrees for about 20 minutes. Sprinkle with chopped parsley and serve with toothpicks.

Makes 24 Servings
Serving Size: 1 filled mushroom