Sausage Stuffed Mushrooms Recipe

• 32 large fresh mushrooms
  
• 1/2 pound Colosimo sausage, casings removed. (Try different varieties)
• 8 ounces cream cheese
• 1/4 cup thinly sliced green onions
  

1. Rinse mushrooms, remove and chop the stems; set mushroom caps aside. (The bottom of the stems may be woody, so don't use that part of the stem.)

2. In a small skillet cook sausage until meat is no longer pink; drain. Cool to room temperature.

3. In a small mixing bowl, beat cream cheese until smooth. Add the chopped mushroom stems, green onions and sausage mixture; mix well. Spoon into mushroom caps.

4. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400° for 15 - 20 minutes. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.