Italian Chicken Sausage Stuffed Portabellas

Ingredients

• 16 ounce mild chicken sausage sweet italian
• 8 ounce cream cheese with onion and chives, softened
• 2 tablespoons olive oil 
• 3 tablespoons parmesan cheese grated
• 8  portabello mushrooms with stems removed cleaned (3 to 4-inch diameter)

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 375 degrees F.
2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil.
3. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes.
4. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
5. Brush both sides of mushrooms lightly with remaining olive oil.
6. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
7. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout.
8. Sprinkle each with minced chives for garnish.