Cook the sausage and crumble.

In another bowl, whip the cream cheese with some garlic salt and a little milk, to taste.

Chop desired amount of green onions and add to cream cheese mixture.

Stir in crumbled sausage (I usually do about 3/4 of it).

Wash mushrooms and pop out the stems.

Line them up, upside-down on a sheet pan.

Spoon some of the mixture into the mushroom holes and overflowing out the top.

Bake in the oven at 350 degrees for 25 to 30 minutes.