Combine the cooked, drained sausage with the cream cheese and mozzarella, set aside.
Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
Stuff the mushroom with the sausage cream cheese mixture.
Bake 20 minutes.
Notes
Make sure to use brick-style cream cheese in these sausage stuffed mushrooms. Low fat or regular will work, just make sure it's brick-style.
You can stuff the mushrooms, then refrigerate them until you're ready to bake and serve. Great when prepping for guests!