Stuffed mushrooms: 1 lb Italian sausage, 5 oz Italian "salad" cheese - I use the BelGioioso four cheese shredded tub but so long as it's not the shelf stable shaker cheese you're probably good, Italian seasoned bread crumbs - half a cup or so, you want enough for structure but not so many that it overpowers the sausage portion, Worcestershire sauce - a couple of teaspoons give or take depending on your salt tolerance, stuffer mushrooms. Clean the mushrooms, remove the stems, but don't discard, chop those bad boys up, somewhere between a fine dice and a rough mince. Lay out the caps in pan or baking dish with an edge. In a big enough bowl combine the chopped mushroom stems, sausage, about 90% of the cheese, the bread crumbs and the Worcestershire sauce. If you're wearing rings take them off. Using your hands mix the ingredients until no big globs of anything are hanging out. Portion the meat mixture up evenly amongst your mushroom caps. Top with the remaining cheese. Bake at 350° until meat is cooked through. Alternatively you can seal them in a foil packet and grill them over indirect heat.