Stuffed Portabella Caps

I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.

• Ready In: 1 hr 10 mins
• Yields: 5 Mushroom caps

Ingredients

• 5  portabella mushrooms
• 1  turkey sausage, without casing
• 3  garlic cloves, peeled and chopped
• 1  tablespoon  crushed garlic
• 1⁄2 teaspoon ground cayenne pepper
• 1  teaspoon ground black pepper
• 1⁄2 cup  seasoned bread crumbs
• 1⁄2 cup cream cheese, softened
• 2  tablespoons  grated parmesan cheese

Directions

1. Remove stems from portobello mushrooms.
2. Arrange the mushroom caps, bottoms up, on a medium baking sheet.
3. Chop the stems and set aside.
4. Place turkey sausage link on a small baking sheet.
5. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
6. Remove from heat and chop.
7. In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
8. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
9. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
10. Preheat oven to 350 degrees F (175 degrees C).
11. Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
12. Stuff the mushroom caps with the mixture.
13. Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.