1 lb. bulk sausage (Jimmy Dean), brown & drain
2-3 (8 oz.) pkg. or 1 1/2 lb. fresh mushrooms chop stems only (reserve caps)
Salt & pinch of pepper
2 tbsp. parsley
1/2 c. finely chopped onion
8 oz. cream cheese, softened

Brown sausage and drain. Saute onions. Chop only the mushroom stems and add to meat and onions. Add salt and pepper to taste; add parsley. Add softened cream cheese to mixture over low heat and stir until all is mixed together. Remove from heat and fill mushroom caps. Broil on cookie sheet 5-10 minutes. Can be made a day ahead and put in refrigerator.