Snap stems off mushroom caps, wipe with a damp paper towel to remove any residual dirt.
Place mushroom caps on an aluminum foil lined baking sheet.
In a small saucepan, heat heavy cream with parmesan cheese, whisking well until cheese melts. Add cooked and crumbled sausage, minced roasted red pepper, fine sea salt and ground white pepper.
Spoon sausage mixture into mushroom caps.
Bake for 10 minutes.
Remove and top with minced parsley. Serve.
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