Stuffed Mushrooms

I made these stuffed mushrooms for one of my family Christmas get togethers and they disappeared fast! My husband doesn't even like mushrooms (what's wrong with him!!)  :) and he tried these and loved it. If you don't feel like messing with everything in one day, you can make the sausage and scrape the mushrooms out a day in advance.

Ingredients: 2 pkgs. of mushrooms (I got the brown ones...not the white ones) There is about 10 or so in each container.
                    1 "roll" of italian sausage (I got the Bob Evans mild kind)
                   8 oz. cream cheese
                    2 T. parsley (I didn't use fresh I used the kind from the spice aisle)
                   1 T. lemon juice
                   some minced garlic...I just threw about 2-3 tsp. worth or so.
                   A couple good shakes of pepper
                   Parmesan cheese
                 *You need a blender*

Directions: Cook the sausage and drain the grease. Set aside. Remove the stems from the mushrooms. I used a small spoon to really scrape it out good. If you have any baby spoons around they work perfect!
    In a blender, combine the cream cheese, parsley, lemon juice, garlic, and pepper.
  Cover and blend until smooth. *It will stay fairly firm...like the consistency of the cream cheese.*
Fill each cap with the cooked sausage first, then the cream cheese mixture. Place on greased sheet and sprinkle each one with a good amount of parmesan cheese.
 Bake at 450 for about 10 minutes or until browned a bit.

*Makes about 20 mushrooms.