Mushrooms of choices-(fresh not canned) I used white. Could use med portabellas or whatever cream cheese
Italian sausages
green onions
Italian seasoning
fresh minced garlic (I use it out of the jar)
garlic powder
butter
pepper salt
shredded cheese or sliced "white" cheese like provolone, mozzarella, muenster, butterkase...
Use each of these ingredients in the proportion that you like to your taste.
Preheat oven to 350 degrees
Wash mushrooms. Pull the stems out of the mushroom caps and set aside.
Slice sausage skin lengthwise and scoop ground pork out and into a skillet. Cook on medium heat and break up into small pieces as you go.
While sausage is cooking chop mushroom stems and green onions. When sausage is done remove from skillet to drain and add onions, stems, and minced fresh garlic (to taste) Italian Seasoning, salt and pepper. Saute until stems are cooked thru.
start w/half a block of cream cheese and slice into small pieces. Add to skillet. As it melts stir in sausage a little at a time until you have the proportions you want. You may want to add more cream cheese and less sausage or vice versa. Make sure you have crumbled bigger pieces of sausage by hand before adding back in to cream cheese mixture.....
Let the mixture cool and then pack by hand into the caps. place the stuffed caps back into the pan and bake at 350 until they look a little crusty on top. Add shredded or sliced white cheese of your choice and bake until it melts. Serve hot.
**tonight I cut fresh oregano from my herb garden and threw that in too.
