Stuffed Mushroom Caps

Ingredients:
1 pound of Bob Evans Hot & Zesty Sausage
1- 8 ounce package of cream cheese
large Button Style White Mushrooms, thoroughly washed and dried

Directions:
-Preheat oven to 350 degrees (F).
-On Medium-high heat, crumble and cook sausage in a frying pan, being sure to chop up chunks while cooking. When the sausage is lightly browned, remove from heat and drain.
-Place the drained sausage in a bowl and thoroughly mix in the cream cheese. Set aside.
-With a melon baller, scoop out the stem end of the mushrooms, then mound sausage mixture into each.
-Bake stuffed mushrooms 20 to 30 minutes on a rack over a pan or cookie sheet, allowing excess water to drip free from the mushroom.
-Remove from oven when cream cheese mixture is melted down into the caps.

These are best enjoyed warm!