24 (2 1/2-inch ) large white button mushrooms
4 ounces bulk Italian sausage
2 tablespoons finely chopped onion
2 tablespoons finely chopped red bell pepper
2 tablespoons Italian-seasoned bread crumbs
1 tablespoon finely chopped fresh parsley
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove stem from each mushroom. Chop stems; set aside. Place mushrooms, top-side down, onto 15x10x1-inch baking pan.
Cook Italian sausage and onion in 10-inch nonstick skillet over medium-high heat until onion is softened. Drain, if necessary.
Add chopped mushroom stems. Cook 2-3 minutes or until softened and sausage is cooked.
Place cooked sausage mixture into bowl. Add cheese, red bell pepper, bread crumbs and parsley. Stir to mix well. Fill mushrooms with stuffing.
Grill mushrooms 9-11 minutes or until stuffing is heated through and cheese is melted.
Stuffed mushrooms can be baked. Heat oven to 400°F. Place mushrooms onto ungreased baking sheet. Bake 20-25 minutes or until stuffing is heated through and cheese is melted.