Stuffed Mushrooms

*24 large button mushrooms (about 1 3/4 pounds) Cooking spray *3 tablespoons chopped green onions *1 garlic clove, minced *4 ounces 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat) *1/2 teaspoon crushed red pepper *1/4 teaspoon kosher salt *1/8 teaspoon black pepper *1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened *1/4 cup dry breadcrumbs *3 tablespoons grated fresh Parmesan cheese

Preheat oven to 400°. Clean mushrooms, and remove stems; finely chop stems. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; sauté 1 minute. Add sausage, and cook until browned, stirring to crumble. Add the reserved mushroom stems, red pepper, salt, and black pepper; sauté 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 tablespoon sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400° for 30 minutes or until lightly golden and thoroughly heated. Tiffany G. Bryson, San Antonio, Texas, Cooking Light DECEMBER 2006