Italian Sausage-Stuffed Mushrooms

1. 1

   Remove stems from mushrooms and chop; set mushroom caps aside. In a small nonstick skillet coated with cooking spray, cook mushroom stems and sausage until meat is no longer pink; drain. Cool to room temperature.

2. 2

   In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps.

3. 3

   Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u00b0 for 20 minutes. Sprinkle with bacon. Bake 3-5 minutes longer or until heated through. Serve warm. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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