I've also added spinach to this recipe to give it a bit more flavor.
12 large fresh mushrooms, stems removed, sauteed in olive oil until soft.
1/2 pound pork sausage, sautéed and drained
2 tbsp butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/4 cup parmesan cheese
Remove stems and saute mushrooms in about 1 tbsp olive oil. Pat dry. Then arrange mushroom caps on a baking sheet, bottoms up. Chop and reserve mushroom stems.
Prepare chicken flavored stuffing mix according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared stuffing mix, cream cheese and imitation sausage. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season lightly with salt, pepper, garlic powder and crushed red pepper.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned. Sprinkle with parmesan and serve.