Stuffed Mushrooms

12 ounces sausage
1 (8-ounce) package cream cheese
2 pounds fresh mushrooms
2-3 cups Pepperidge Farm bread crumbs (or make your own)

Brown sausage until cooked through. Remove from heat and drain fat. Stir in cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn back right side up. Bake on baking sheet at 350 degrees F. for 15 minutes. Makes 40 medium stuffed mushrooms.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 122)