Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.

 

Fill mushroom caps with sausage mixture. Place in a 13" x 9 x 2" baking dish. Bake at 350 degrees F for 20 minutes. Garnish with pimiento and snipped parsley, if desired.