8 of the Large portabella mushroom caps cleaned with stems removed
2 teaspoon canna-olive oil (see our recipe)
16 ounce package sweet Italian chicken sausage
8 ounce container of cream cheese spread with onion and chives
5 tablespoons canna-olive oil (see our recipe)
4 tablespoons grated Parmesan cheese
Fresh chives minced as a garnish
1First thing to do is get your oven preheated oven 375 degrees F.
2Then over medium- high heat in one of your non-stick skillets heat 2 tsp of the canna-oil
3Then add the chopped sausage and saute until sausage is heated through usually around 3 minutes.
4Next remove skillet from heat and stir in cream cheese and mix well.
5Now you want to brush both sides of all the mushrooms caps with the remaining 5 teaspoons of canna-olive oil.
6Then place mushroom caps with the cavity side up on a baking sheet you have sprayed with non-stick cooking spray.
7Fill each mushroom with the sausage mixture and lightly sprinkle each with 1/2 tablespoon of Parmesan cheese.
8Now bake the mushrooms in preheated oven for around 8 minutes or until good and hot.
9Then just sprinkle each with minced chives for garnish and serve to your very lucky guests !