Ingredients
1 lb. Raw Mushrooms
1 pound of “bulk sausage” I use “Jimmy Dean’s original or sage variety”
1 package cream cheese “8 ounce” for every 1 pound of sausage.
Preparation
Clean mushroom and seperate caps from stems. Set aside. Brown sausage thourghly and combine with cream cheeese. Spoon into mushroom caps and place in a glass baking dish and bake at 350 degrees for about 20 minutes. Some ovens may take a little longer, but do not “overcook”. I have also added small aamounts of chili powder, cumin or any spice flavor that appeals to you. Number of people served depends on size of mushroom caps and how many they like to eat. I use a 9 X 13" pyrex pan.
