8 to 10 jumbo mushrooms
2 to 3 garlic cloves, minced
1 to 2 slices onion, chopped
1/4 lb. ground sausage
1 container fat-free sour cream
1 pkg. Rothburry flavored croutons
olive oil
1 pkg. shredded Mozzarella cheese

Take the stems off the mushrooms; set the caps aside. Brush the mushroom caps with olive oil. Chop 2 to 3 of the mushroom stems. Sauté garlic, onion, olive oil and the chopped mushroom stems. Add sausage to the garlic/onion mixture. Cook until sausage is thoroughly cooked.

In a separate container, mix 1 handful of crushed croutons and 2 to 3 large scoops of sour cream. Drain the excess grease from the sausage, garlic and onion mixture and combine it with the sour cream/crouton mixture. Blend thoroughly. Use this combined mixture to stuff the mushroom caps. Place the stuffed caps on a broiler pan, sprinkle them with Mozzarella cheese and broil for 7 to 10 minutes.