Italian Chicken Sausage Stuffed Portabellas by Nate

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. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.