Begin by wiping off the mushrooms with a damp towel.
Remove the stems so you have a cavity for stuffing.
Chop the stems into small pieces and set aside.
Lightly brown the ground sausage. Add in the chopped mushroom stems and cook until soft.
The sausage is done when there is no longer any pink in the meat.
Cut cream cheese block into about 8 pieces. Turn heat to low and add the cream cheese, stirring until it's incorporated (melted) into the sausage.
Optional: Add ½ teaspoon Kahuna Garlic Salt Spice Blend or your favorite seasoning. Any garlic salt will do, but we love this particular blend. Stir well.
Fill the hole of each mushroom with a large tablespoon of sausage mix so that it's rounded on top. You will likely have different sized mushrooms. The goal is to have them filled and rounded with sausage. I usually make sure all the mushrooms are filled and then go back and add more until they are all topped with a good amount of sausage.
You want the mushrooms to be just soft, but not too dried out.
Bake at 350º for about 30 minutes, or until the mushrooms have softened. Serve warm, but they are good at room temperature, too.
Optional: Sprinkle with a little fresh parsley.