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Composition - Garlic and Herb Stuffed Portabella Mushrooms:

1. Need 2 for lbs. Portabello mushrooms
2. Give 2 tablespoon - butter
3. Need 1 tablespoon minced garlic
4. Provide 1/2 onion finely diced
5. Take 1 pound for sausage roll. Italian is great too
6. Get 1/2 package - cream cheese (4oz) room temperature
7. Provide 4 oz. - Package garlic and herb goat cheese
8. Require 2 teaspoons for parsley flakes
9. Take to taste for Salt and pepper
10. Prepare of Mozzarella cheese, shredded (optional)

Garlic and Herb Stuffed Portabella Mushrooms start cooking:

1. Clean mushrooms and remove stems.
2. Small dice the stems and in skillet, add 2 tablespoon butter.
3. Over medium heat, cook sausage, mushroom stems and onion until sausage is cooked and browned.
4. Add minced garlic and stir until sausage is in small crumbles. Cook about 5 minutes. Drain of excess grease.
5. In a glass or cookie sheet with side, spray pan with non stick spray.
6. Arrange mushroom caps to fit.
7. In bowl combine the softened cream cheese, goat cheese, salt, pepper and parsley flakes.
8. Mix to combine well. I add the mozzarella in my filling. But you can also sprinkle on top before baking.
9. Mix the cheese filling with the meat mixture until combined.
10. Spoon filling into mushroom caps filling well. I load them up :)
11. Bake at 350 degrees for 15 to 20 minutes or until mushrooms are tender. Check at 10 minutes.
12. Sprinkle with mozzarella cheese and bake until cheese is bubbly and brown.

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