Ingredients

• 24 large mushrooms, thoroughly washed
• 10 ounces sweet Italian sausage links
• 1/4 cup seasoned dry bread crumbs
• 4 ounces Philadelphia cream cheese
• 1 tablespoon finely chopped fresh Italian parsley
• 1/2 tablespoon lemon juice
• 1 1/2 garlic cloves, minced
• 1/4 cup grated Parmesan (or Romano if preferred) cheese

Directions

1. Cut sausage link end to end, grasp casing and pull out sausage, put to side
2. Preheat oven to 400 degrees F. Remove and discard mushroom stems. Place the mushroom caps on a foil-lined baking sheet and set aside.
3. Heat skillet over medium heat. Add the sausage and cook 8-10 minutes or until no longer pink, breaking up the sausage into crumbles while cooking. Transfer the sausage to a large bowl with a slotted spoon. Stir in the bread crumbs.
4. Combine the cream cheese, parsley, lemon juice, and garlic in a medium bowl, mixing until smooth. Add to the sausage mixture and mix well. Fill each of the mushroom caps evenly with the sausage mixture, even making a little mound on top of each mushroom. Sprinkle each mushroom with Parmesan (or Romano) cheese.
5. Bake 14-16 minutes or until the mushrooms are lightly browned and tender.
6. Enjoy!!!