1 lb. roll hot pork sausage
1 (8 oz.) pkg. cream cheese
1/4 tsp. garlic powder
50 to 58 fresh mushrooms (med. size)

Cream cheese should be at room temperature. Crumble the sausage into tiny pieces and cook very slowly until done in skillet. Slant skillet and drain off all grease. Place skillet back flat on stove and mix in the soft cream cheese and garlic powder.

Rinse mushrooms and remove stems. Fill mushrooms with about 1 tablespoon cheese-sausage mix. Place filled mushrooms on broiler sheet and broil for 3 to 5 minutes. Watch carefully as they may burn. Serve hot.