Preheat oven to 350 degrees. Remove skins from sausage and sautee in pan on medium high heat. Meanwhile, clean mushrooms with damp cloth if necessary and pull off stems. Chop stems finely and add to sausage. Mix mustard and cream cheese in bowl until combined. Let sausage mixture cool for a few minutes off the heat and then add to cream cheese mixture. Fill the mushroom caps with mixture and spritz with a little Wine Country Kitchens Extra Virgin Olive Oil Spritzer.

 

Bake at 350 for 10-12 minutes.

 

Add a twist: you can also add a sprinkle of finely grated Parmesan Cheese to the top of mushrooms before baking.

 

Enjoy!