These stuffed mushrooms are incredibly easy and delicious!
A large package of baby portobello mushrooms
1 8oz cream cheese
1 lb. ground sausage (I used the sage flavored Bob Evan's sausage)
1 small onion, diced
3 cloves of garlic, diced
Bread crumbs to sprinkle on the top (optional)
Start by washing your mushrooms with a damp paper towel. Take the stems out and set aside. Place mushrooms on a large baking pan.
Brown your sausage in a skillet. Drain the grease and set the sausage on a plate covered with paper towel.
Meanwhile, dice your onions, garlic, and the mushroom stems you set aside. After the sausage is done browning, saute your onions, garlic, and mushroom stems.
When onions are soft, add the cream cheese. Then add the cooked sausage back to the pan. Stir until combined.
Fill the mushrooms with the mixture. You can sprinkle with bread crumbs at this point if you would like. Bake at 350 degrees for 15-20 minutes.
Remove to a wire rack and serve warm.