1 (8 oz.) pkg. cream cheese, softened
1 lb. bulk sausage (I use mild but you can use hot)
1 or 2 pkgs. white button mushrooms (depends on how many mushrooms come in each one)
pinch of garlic powder
pinch of sage
1/2 cup shredded Mozzarella cheese, for sprinkling

Preheat oven to 375°F. Clean and gut out mushroom caps to make them suitable for filling.

In a skillet, lightly brown sausage. When slightly browned add cream cheese till nice and melted - mix well. Add garlic and sage.

With spoon, spoon mixture into prepared mushroom caps.

Put in 375°F oven for 15 minutes. Sprinkle Mozzarella cheese over caps and cook for five minutes more (or until melted).

ENJOY!!

Submitted by: Ashley Feuerborn