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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.
Method
- 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.
