[Sherri]

1 pound medium mushrooms/ 1 pound bulk breakfast sausage, hot or sage/ 1 package( 8 ounces) cream cheese/ 1.) Preheat oven to 350 degrees F. 2.) Clean the mushrooms. Remove their stem and use a paring knife to make the hole for stuffing larger. 3.) Brown and drain sausage, and stir in the cream cheese. Spoon the mixture into the mushroom caps. 4.) Bake for 20 minutes. Yield: About 30 mushrooms, each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.