Stuffed Mushrooms, Smoked Sausage #3

Yield: 24   From Chef Nick:    If ground smoked sausage isn't available you can add 1 teaspoon of a liquid natural smoke product (like wright's) to 1/2 pound ground pork (not pork sausage). · 1/2 Pound Fresh, Ground Smoked Sausage, Cooked And Drained  · 24 Large Mushrooms, Stems Removed  · 1/2 Pound Cream Cheese  · 1/2 Cup Parmesan Cheese, Grated  cook mushrooms at 350° for 7 minutes. Allow to cool.  I cooked them for at least 15 minutes so they were cooked thru. Use a paper towel to dab up the mushroom juices in each cap. Mix cooled sausage, cream cheese, and parmesan.  Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.