Simple, elegant and impressive.  A perfect appetizer or side dish with your favorite meal. These cream cheese-stuffed mushrooms combine a variety of lovely ingredients for a tasty mouth-popping delight.  The best thing about mushrooms is you can add more or less to the mixture and they still turn out amaizng.  You can lower the fat using a reduced-fat cream cheese and loading up on fresh herbs before you stuff them. (Special thanks to Denise Sissom for her contribution.)

Sausage & Cream Cheese Stuffed Mushrooms


20 button or 12 large mushrooms (approximately)
1 lb sausage meat,  (spicy or mild)
(8 ounce) package cream cheese, softened
Salt and pepper to taste
3 green onions (optional)
tablespoon soy sauce (optional)


Remove the stems and “core” from your mushrooms and place top side down on a cookie sheet – if they want to roll, just cut a bit off of the top to make it flat so that they won’t roll.
Fry the sausage, until it is cooked through.
Chop the green onions, using the green part too.
Mix the cream cheese, cooked sausage (chopped green onions/soy sauce)  Add salt and pepper.
Place this mixture where your mushroom stems once were and bake in a 350-degree oven for about 20-30 minutes.