Tony'S Stuffed Mushrooms - cooking recipe

Ingredients

1/2 lb sage sausage
1 (8 ounce) package cream cheese
1 -2 lb fresh mushrooms
2 ounces Parkay squeeze margarine

Preparation

Fry sausage and drain grease.
Break the stems out of the mushrooms and finely dice up the stems.
Place the diced stems in a bowl and add the sausage and the cream cheese. Mix well with a spoon.
Line the mushroom caps, upside down, on a baking pan. Put a scoop of the filling into each cap.
Squeeze some butter over each mushroom.
Cover the baking pan with aluminum foil and bake for 20 minutes at 350 degrees.
Then remove the foil and let bake an additional 10 minutes. If they start looking too dry, add a little bit of water to the bottom of the baking pan.