3/4 lb. pork sausage
1/4 c. onion, chopped
2 (3 oz.) pkgs. cream cheese
1 lb. lg. fresh mushrooms

Cook sausage in skillet until almost browned; add onion and cook until tender. Drain grease. Add cream cheese to sausage; stir until melted. Wash mushrooms and remove stems. Saute mushroom stems in 1 tablespoon butter until done. Turn into sausage mixture and mix well. Spoon mixture into mushroom caps. Serve.