Italian sausage stuffed mushrooms

Ingredients

• Small Portabella Mushrooms, wiped clean and stems removed (about 36)
• 16 oz Italian Sausage
• 1 pkg cream cheese
• 1/2 Cup Hol-Grain Brown Rice bread crumbs
• 1/2 Cup Parmesan cheese, flaked or grated
• 1/4 Cup fresh Parsley, chopped
• Salt and Pepper

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Preparation

• Preheat oven to 375 degrees.
  Wipe the mushrooms clean and remove the stems. Place onto a baking sheet.
• In a pan, cook the Italian Sausage, crumbling as you cook, until completely done.
  
• In a large bowl, place the unwrapped cream cheese. Add the Italian Sausage over the cream cheese so it starts to melt which makes mixing easier.
• Add the remaining ingredients and mix well.
  
• Add a large spoonful of the mixture to each mushroom cap, pressing down.
• Bake in oven for 35 minutes or until hot.
  
• There may be a bit of liquid in the bottom of the pan from the mushrooms, which is fine. Just blot the bottom of each mushroom to dry, then serve.