2-3 cartons mushrooms (lg caps)
8 oz cream cheese, softened
1/2 c chopped onions
2 tbsp chopped parsley
salt
pepper
appetizer pumperknickle rye (optional, for the haters)
1. Brown breakfast sausage; drain and return to skillet.
2. Stem mushrooms, setting aside caps.
3. Finely chop mushroom stems.
4. Add chopped mushrooms to sausage over low heat.
5. Add parsley, onions, and a little salt & pepper to sausage mixture.
6. Over low heat, add softened cream cheese and mix thoroughly. Remove from heat.
7. Fill mushroom caps (and sliced pumperknickle) with sausage mixture.
8. Place on cookie sheet (line with foil for easy clean-up - just call me Marfa).
9. Broil for about 5 minutes.
10. Stuff your mother flippin' face.
