Stuffed Mushrooms

I always have extra filling, so I use it in an omelet the next morning. You could also put it in a small casserole dish, cover with ready made croissant dough and cook following the instructions on the can - you'll have a little pork pot pie!

Ingredients
20 large stuffing mushrooms (white button mushrooms)
8 ounces cream cheese (chopped into small cubes or use the tub style
1 lb bulk pork sausage (like breakfast sausage or Jimmy Dean's)
1 bunch green onion (chopped)
parmesan cheese

1. Brown pork sausage and crumble well.
2. Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
3. Return sausage to pan with onions and add cream cheese.
4. Over low heat stir sausage, onions, and cream cheese until well blended.
5. Remove stems from mushrooms and stuff each mushroom cap with the mixture.
6. Top with grated parmesan.
7. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.