Stuffed Mushrooms

1/2 lb bulk pork sausage, mild or hot
1 tub soft cream cheese with chives
24 clean mushrooms
2 cloves garlic, minced
1/3 cup bread crumbs
1/3 cup grated parmesan cheese

Preheat oven to 375 degrees.  Remove mushroom stems and set caps aside.  I
Brown sausage in a skillet until no longer pink. Drain well.  Add bread crumbs to sausage
and stir.  In a separate bowl, mix cream cheese, garlic and parmesan cheese. Combine
cream cheese and bread crumb mixture.  Spoon mixture into mushroom caps. Place
mushrooms onto baking sheet. Bake for 12-15 minutes until golden brown. 

Note: Pictured in the photo is a variation of this recipe. I used 6 strips of  cooked and crumbled
bacon instead of sausage and added 1/2 cup chopped fresh spinach to the cheese mixture.
I also topped the mushrooms with smoked gouda cheese. You can try different meats, cheeses and vegetables with this recipe.