1 roll Hot bulk sausage (crumbled, browned and drained well) 1 8oz package of cream cheese - room temperature 1 small onion diced fine 1 large pack of whole mushrooms - the bigger the cap, the better
After draining the sausage well, wipe pan clean. Remove the stems from the caps carefully, place the caps with the opening up, into well buttered pan for baking. Dice all stems, add onions if desired, and saute in light butter until almost done. Drain well, add sausage to the onion/stem mixture, then on medium heat, melt cream cheese in the pan. Mixture is ready when cream cheese has coated sausage mixture. completely. Preheat oven to 400. Stuff the caps with a spoonful of the sausage mixture, return the caps to the buttered baking pan. Bake until mushrooms turn brown and are juicy; approximately 13-18 minutes. Instead of baking you can microwave, just butter a microwave safe pan and cook mushrooms on high for approximately 10 minutes.
