Spicy Italian Stuffed Mushrooms

Yum nom nom nom.  These mushrooms are so cheesy-meaty-delicious!  It's a very simple recipe that I found in the Colorado Classiques cookbook which a friend recently gave me.  The cookbook has a lot of good-looking stuff in it, I will try more soon...

30-36 Mini portabello mushrooms, brushed clean
1 lb Hot Italian Sausage, casings removed
4 cloves of garlic
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 cup seasoned bread crumbs
1/2 cup cream cheese, softened
1/4 cup parmesan cheese

Preheat the oven to 350 degrees.  Remove mushroom stems and chop, set aside.  Arrange mushroom caps, bottom up on a baking sheet.  Brown sausage and drain. 

In a medium saucepan over medium heat, combine chopped mushroom stems, browned sausage, garlic, cayenne pepper, black pepper, and bread crumbs.  Slowly cook and stir for 5-7 minutes or until bread crumbs start to brown.  Remove from heat and cool.

Mix cream cheese and parmesean cheese into cooled bread crumb mixture.  Stuff each mushroom cap with mixture.  Bake for 20 minutes.