Italian Sausage Stuffed Mushrooms

Steps

1. Heat over to 350 degrees (Note: If you are going to be late to Karla's you can increase heat and decrease time.  I've done as high as 450 for 15 minutes)
2. Wash and remove stems of mushrooms (keep the stems and any caps you ruin trying to get the stems out)
3. Heat a small amount of oil in pan (Could also use cooking spray).  This is just so sausage won't stick.
4. Cook Italian Sausage over Medium heat in a . You want the sausage to be in small crumbles (you're filling a mushroom cap)
5. Chop mushroom stems into small pieces (I throw in any mushroom caps that broke when I was trying to take the stems out).  I have tried blenders, food processors and magic to chop them.  All were massive fails so I bite the bullet and use a sharp knife.
6. Remove sausage from pan
7. If adding onion add to pan and sauté.  (Note: I usually don't)
8. Sauté chopped mushrooms in a little butter or cooking spray until soft and slightly brown.
9. Add cooked sausage back to the pan and allow to heat up
10. Add Italian Bread Crumbs - I usually eyeball it.  You want at least 1/4 cup but I often put 1/2 cup or more if I think it needs it.
11. Turn off stove and add whatever cheese.  If using Cream Cheese cut back on the other cheese or skip all together.  Stir until stringy
12. Use a tsp to individually fill each mushroom cap so it heaps over the top.  Put filled mushrooms on a cookie sheet (one that fits in the oven - not the big one I always try to make work)
13. Bake anywhere from 15 to 30 minutes depending on temperature.  Watch for sausage to be brown and cheese to be little bubbly.  Sometimes you have to sample a couple to make sure they are done ;-)
14. Optionally top with shredded Parmesan and herbs (basil, parsley, etc.) just for fun.
15. Make sure you are in line first to get your food.  Otherwise they may be all gone (especially if Brittany and Samantha are there)