Instructions:

If using wood skewers, soak them in water before grilling. Preheat grill to medium-high heat. Clean white mushrooms and remove the stems for the filling, but remove the dried-out tips. Saute' the mushroom stems. Rough chop a cup of fresh flat-leaf parsley. Crumble and brown 6 oz of spicy or sweet Italian sausage. Combine mushroom stems, 1/2 of the parsley, and sausage with 2/3 cup breadcrumbs, 1/2 cup freshly grated Parmesan cheese, a couple cloves of garlic (crushed), and 3 tbsp olive oil and process in a food processor for 20 seconds. Transfer to a bowl. Stuff each mushroom cap with 1 or 2 tsp of filling, giving it a gentle push to make sure it stays inside. Thread a skewer through the center of 7 or 8 mushrooms, or however many fit tightly on a skewer. At this point you could wrap each mushroom in bacon. Brush with olive oil, sprinkle with salt, and oil the grill grate. Grill for 7-9 minutes or until done.