Sausage Stuff Mushrooms

1 lb med to lg mushrooms
1 lb good-quality bulk sausage
2/3 c. finely chopped mushroom stems
1 (80z) pkg cream cheese
1/8 tsp. pepper (opt)
1/8 tsp. salt (opt)
Grated Parmesan or Romano cheese (opt)
Italian bread crumbs (opt)

Pat mushrooms with damp cloth. Remove stems and place caps on a large non-stick cooking sheet. Brown sauage on medium heat, stirring breaking into small pieces. While sausage is browning, chop mushroom stems and onion. Add to sausage and cook until onion is transparent. Drain well in colander. Add cream cheese to hot skillet and stir in sausage mixture until cheese is melted. Remove from heat and add salt and pepper if needed. Stuff caps just to edge. At this point caps may be refrigerated for up to 24 hrs covered with plastic wrap or waxed paper. Add optional toppings just prior to baking. Bake 18 to 25 mins at 400 degrees. Serve hot.