1 lb. medium mushrooms
1 lb. bulk breakfast sausage, hot or sage
1 pkg. - 8 oz. cream cheese

Preheat oven to 350°F. Clean mushrooms. Remove stems and using a paring knife, make the hole for stuffing larger. Brown and drain sausage. Stir in cream cheese until melted. Spoon mixture into mushroom caps.

Bake for 20 - 25 minutes.