From Chef Nick:
If ground smoked sausage isn't available you can add 1 teaspoon of a
liquid natural smoke product (like wright's) to 1/2 pound ground pork
(not pork sausage).
� 1/2 Pound Fresh, Ground Smoked Sausage, Cooked And Drained
� 24 Large
Mushrooms, Stems Removed
� 1/2 Pound Cream
� 1/2 Cup Parmesan
cook mushrooms at 350� for 7 minutes. Allow to cool. I cooked them
for at least 15 minutes so they were cooked thru. Use a paper towel to
dab up the mushroom juices in each cap.
Mix cooled sausage, cream cheese, and parmesan.
Fill each mushroom with 1 teaspoon of filling. Bake at 350� for 7