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1
Preheat oven to 425
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2
Carefully remove stems from mushrooms.
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3
You should have a small hollowed out space in the mushroom where the stem used to be.
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4
Save 5 stems for stuffing mixture.
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5
Finely chop the mushroom stems you saved.
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6
Chop green onion in thin slices.
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7
Cook breakfast sausage in a frying pan until browned.
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8
(Make sausage crumbly.)
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9
Drain all of the grease off of the sausage.
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10
Put cooked sausage in a glass bowl large enough to mix.
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11
Add the package of cream cheese to the sausage while it is still warm so the cream cheese mixes easier.
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12
After the cream cheese and sausage are mixed add the chopped stems and green onion to the mixture and mix until all ingredients are evenly mixed.
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13
Using a spoon, fill the mushrooms with the stuffing mixture.
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14
Place all of the filled mushrooms in a pan with a metal rack and cook in the oven for 20-25 minutes, or until stuffing has browned.
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15
(You don't have to use a rack, but it lets the juice from the mushrooms fall in the pan underneath.)
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16
Remove mushrooms from oven after fully cooked and let them rest for 3 minutes.
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17
Serve and enjoy!
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18
(Try using bacon instead of sausage!)
