Sausage Stuffed Mushroom Caps



3 – 8 oz boxes Small button mushrooms
½  medium Onion, finely diced
1 lb Langenfelder Pork Loose Sausage
8 oz Cream Cheese, softened
½ c Parmesan Cheese, grated


Clean mushrooms and remove stems. Finely chop stems and reserve. Cook Langenfelder Loose Sausage, diced onions, and mushroom stems in skillet until pork thoroughly cooked. Drain and return to skillet. Stir in cream cheese and Parmesan cheese until mixed.  Cool mixture.  Stuff mushroom caps and place on greased cookie sheet. Sprinkle the top with additional grated Parmesan cheese and salt and pepper to taste. Bake in a 350°F oven for 20-25 minutes, or unit golden brown. Can be frozen before or after baking.