Italian Chicken Sausage Stuffed Portabellas

• 8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
• 1 teaspoon olive oil
• 1 (16 ounce) package al fresco All Natural Sweet Italian Chicken Sausage
• 1 (8 ounce) container cream cheese spread with onion and chives, softened
• 2 tablespoons olive oil
• 3 tablespoons grated Parmesan cheese
• Fresh chives, minced for garnish (optional)

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.
7. Fill each cavity with sausage mixture.
8. Lightly sprinkle each with Parmesan.
9. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout.
10. Sprinkle each with minced chives for garnish.

mushroom caps, olive oil, sausage, cream cheese, olive oil, parmesan cheese, fresh chives

Taken from allrecipes.com/recipe/italian-chicken-sausage-stuffed-portabellas/ (may not work)