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Cook the sausage and crumble.
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In another bowl, whip the cream cheese with some garlic salt and a little milk, to taste.
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Chop desired amount of green onions and add to cream cheese mixture.
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Stir in crumbled sausage (I usually do about 3/4 of it).
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Wash mushrooms and pop out the stems.
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Line them up, upside-down on a sheet pan.
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Spoon some of the mixture into the mushroom holes and overflowing out the top.
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Bake in the oven at 350 degrees for 25 to 30 minutes.