Preheat oven to 425

Carefully remove stems from mushrooms. You should have a small hollowed out space in the mushroom where the stem used to be. Save 5 stems for stuffing mixture.

Finely chop the mushroom stems you saved.

Chop green onion in thin slices.

Cook breakfast sausage in a frying pan until browned. (Make sausage crumbly.)

Drain all of the grease off of the sausage.

Put cooked sausage in a glass bowl large enough to mix.

Add the package of cream cheese to the sausage while it is still warm so the cream cheese mixes easier.

After the cream cheese and sausage are mixed add the chopped stems and green onion to the mixture and mix until all ingredients are evenly mixed.

Using a spoon, fill the mushrooms with the stuffing mixture.

Place all of the filled mushrooms in a pan with a metal rack and cook in the oven for 20-25 minutes, or until stuffing has browned. (You don't have to use a rack, but it lets the juice from the mushrooms fall in the pan underneath.)

Remove mushrooms from oven after fully cooked and let them rest for 3 minutes.

Serve and enjoy! (Try using bacon instead of sausage!)