Preheat oven to 350°F.

Remove the stems from the mushrooms and clean the caps by wiping with a damp paper towel; set aside.

In a small bowl; combine the bread crumbs and Parmesan and set aside.

Brown the sausage in a skillet, stirring until it crumbles and is cooked through. Drain well.

Combine the minced breakfast sausage with the cream cheese and spoon the mixture into the mushrooms caps.

Top the stuffed mushrooms with the bread crumb Parmesan mixture and place on a lined baking sheet.

Bake for 15 minutes until the top coating is lightly browned. If necessary, switch the oven over to broiling for 2 minutes to brown. Don't over cook the stuffed mushrooms.

Transfer the stuffed mushrooms immediately to a serving tray so they don't site in the released water on the baking sheet.