1 Package of Mushrooms - stems removed and hollow out the cap
For the filling
2 Italian sausages.
1 Block of cream cheese
1/4 cup bread crumbs
1/4 cup Parmesan cheese
Worcestershire Sauce
Stem the mushrooms and hollow out the cap. We use a melon baller
Remove the sausage casings, Fry the contents , Drain and allow to cool
Allow the cream cheese to soften by brining it up to room temperature,
Mix the sausage, cream cheese, bread crumbs, parmesan cheese, and 7 vigorous shakes of Worcestershire Sauce together. Fill the mushroom caps. Bake the mushrooms for 20 minutes at 350 degrees.