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20 to 24 large button mushrooms
1/2 pound bulk pork sausage
1 pkg. (8 ounces) cream cheese, softened
1/2 cup dried cherries
2 scallions, chopped
2 tablespoons Italian seasoned breadcrumbs
Preheat oven to 425 degrees. Clean and remove stems from mushrooms. Place mushroom caps in a large baking dish that has been sprayed with cooking spray.
In a large skillet, cook sausage until crumbly and no longer pink; drain. Stir in the cream cheese until well combined. Remove from heat. Stir in cherries and scallions.
Spoon filling into mushroom caps. Sprinkle each with a breadcrumbs.
Bake for 10 to 15 minutes or until mushrooms are tender.