These are so good. I always get asked for the recipe.
Stuffed Mushroom Delight
Yield 2 dozen
24 large fresh mushrooms
1 lb. Bulk pork sausage
½ cup chopped onion
2 T. minced parsley
1/8 teaspoon pepper
2 Tablespoons bread crumbs
1 (8 oz.) package cream cheese, softened
Clean mushrooms with damp paper towels. Remove stems; chop and place in gallon size zip-lock bag. Place 1-2 Tablespoons oil in bag. Close bag and toss to coat with oil. Place mushroom caps on foil lined sheet pan. Place in 425 oven for 3-5 minutes. Remove from oven and set aside to cool slightly. Meanwhile, combine chopped stems and sausage in large skillet; cook over medium heat, stirring to crumble. Drain into colander & pat dry with a paper towel. Return to skillet; add onion, parsley, salt & pepper. Cook over low heat till thoroughly heated. Add breadcrumbs. Add cream cheese, stirring until blended. Remove from heat. Place mushroom caps on an ungreased baking sheet. Spoon mixture into cups. Bake at 425 for 8-10 minutes, or till golden brown.
(can be prepared ahead to this point and placed in refrigerator)
Gild the lily: top with grated cheddar cheese