Stuffed Mushroom Caps

½ lb. mild Italian sausage with fennel, casings removed 12 medium Cremini or white mushrooms, stems removed ½ cup finely diced onion 2-3 garlic cloves, minced ¼ cup finely diced fresh parsley leaves 4-5 large firm green olives, pitted and finely diced (optional) 2-3 tablespoon. olive oil ¼ cup unseasoned bread crumbs Salt and black pepper to taste

Preheat oven to 375°. Heat olive oil in a saute pan over medium heat. Add diced parsley and sausage meat, stir and saute for 2-3 minutes. Add diced onion, diced garlic, diced green olives (optional), salt and black pepper and saute for 4-5 minutes. Remove from heat, transfer to a mixing bowl and add bread crumbs. Mix thoroughly until mixture holds together. Add 1 Tbs. of sausage mixture to each mushroom cap and place on a flat baking sheet. Place stuffed mushrooms in oven on top rack and bake for 5-6 minutes. Remove from oven and serve immediately. Tip: Topping each stuffed mushroom with a little shredded mozzarella cheese before baking adds a nice flavorful touch.