Recipe

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• 8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
• 1 tsp olive oil
• 1 (16 oz) package al fresco all natural sweet italian chicken sausage
• 1 (8 oz) container cream cheese spread with onion and chives, softened
• 2 tbsp olive oil
• 3 tbsp grated parmesan cheese
• fresh chives, minced for garnish (optional)

• 1 Preheat oven to 375 degrees F.
• 2 Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
• 3 Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
• 4 Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.