Sausage Stuffed Mushrooms

Ingredients
20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, minced
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg white

Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.