The things you will need.
Chop your garlic...
And your Shallots.
Put to the side...
Scoop out the stems of your mushrooms.
The stems should look like this.
And like this when finished chopping.
Heat oil in a large skillet over medium heat. Add garlic, shallots and chopped mushroom stems to the skillet. Fry with a pinch of sea salt, until any moisture has disappeared and set aside to cool.
In the same pan, cook-up spicy chicken or pork sausage, drain off any grease and set aside to cool.
Break up the meat into small pieces.
When everything is cool, stir in the remaining ingredientscream cheese, Parmesan cheese, black pepper and Cayenne pepper. Mixture should be thick.
Using a little spoon, fill each mushroom cap with the stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Bake for 20mins in 350 degree, Pre-heated oven, or until the mushrooms are piping hot and liquid starts to form under the caps. Good to go!