Sausage-Stuffed Portobello Mushrooms with Creole Parmesan Crust

Instructions

1. In a large skillet, sauté Smoked Sausage, onion, peppers and garlic until browned. Cool slightly.
2. Mix sausage mixture with cream cheese, Cajun seasoning, panko and most of the parsley, reserving 1 tablespoon for garnish.
3. Preheat oven to 375°F. Place mushroom caps on large foil-lined baking sheet sprayed with no stick cooking spray. Divide sausage mixture evenly among mushrooms. Top with Parmesan.
4. Bake 20 to 25 minutes until golden brown and bubbly. Garnish with remaining parsley and drizzle of olive oil.