Most of our readers believe stuffed mushrooms are best when made with cream cheese, and even better with sausage.
Remove mushroom stems from caps and finely chop stems. Arrange caps on a greased baking sheet. In a medium skillet over medium heat, melt butter and sauté sausage with chopped mushroom stems, continually breaking up the sausage until cooked through and moisture from mushrooms has evaporated. Remove from heat; mix in breadcrumbs, garlic powder, sage, thyme, pepper, and cream cheese.
Preheat oven to 400 F. With a small spoon, generously fill mushroom caps with stuffing, then sprinkle with Parmesan cheese. Bake until tops are golden, 15 to 20 minutes.
Per single-mushroom serving: 49 calories, 3.5 grams fat (2 grams saturated fat), 2 grams total carbohydrates, 10 milligrams cholesterol, 88 milligrams sodium, 0 grams fiber, 3 grams protein.
