• 6 oz. sausage meat
• 1 large shallot, quartered
• 1 large clove garlic
• 1 slice white bread, torn into pieces
• 12 large stuffing mushrooms
• 2 tbsp. chopped parsley
• 2 tbsp. dry white wine
• 4 tbsp. melted butter or margarine
• ½ cup grated Parmesan cheese

In Black & Decker® Electric Skillet, cook sausage over medium heat, stirring to break into bits. In workbowl of food processor, combine shallot and garlic, process on low to chop. Add white bread and process 5 seconds to break into bits. Using a spoon, remove stem from mushrooms being careful not to break mushroom caps. Set mushroom caps aside. Add stems to food in processor and blend on low several seconds. Add cooked sausage and process several seconds. Stir in parsley and wine. In large bowl, toss mushroom caps in melted butter. Arrange in single layer in shallow baking dish. Fill with sausage mixture. Top with cheese. Bake at 350° F. for 15 minutes until hot and bubbly.

Makes 6 servings.