• 1 lb. breakfast sausage
• 8 oz. cream cheese
• 32 oz. fresh mushrooms

1. Brown sausage and drain.
2. While sausage is browning, wash mushrooms; remove and discard stems.
3. Mix drained sausage while still warm with cream cheese.
4. Heap mixture into mushroom caps.
5. Bake at 350 about 25 minutes.
6. Can be baked in a hotter or cooler oven, adjusting times accordingly.
7. Serve warm if possible.

Got this one from a single guy. They come up with EASY stuff.