Recipe

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• 20 large stuffing mushrooms
• 8 oz cream cheese (chopped into small cubes )
• 1 lb bulk pork sausage (like breakfast sausage or jimmy dean's)
• 1 bunch green onion (chopped )
• parmesan cheese (optional)

• 1 Brown pork sausage and crumble well.
• 2 Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
• 3 Return sausage to pan with onions and add cream cheese.
• 4 Over low heat stir sausage, onions, and cream cheese until well blended.
• 5 Remove stems from mushrooms and stuff each mushroom cap with the mixture.
• 6 Top with parmesan if desired.
• 7 Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
• 8 Note: Sauté mushroom stems and use any leftover filling in an omelette.