Crawfish and Hot Italian Sausage Stuffed Mushrooms

8 large mushrooms (remove stems, and discard or save for some other use)

1/4 cup butter

1/2 cup finely chopped onion

1/2 pound crawfish tails (in frozen food section), defrosted in refrigerator; chopped in smaller pieces.

2 (6-inch) links hot Italian sausage, meat removed from casings

2 tablespoons chopped fresh parsley

4-oz. Philadelphia original cream cheese

paprika for sprinkling on top

Heavily butter a 9 x 9-inch baking pan.  Place mushrooms with stem side up in a single layer in baking pan.  Melt butter in a large frying pan, stir in onion, chopped crawfish, Italian sausage and saute for 7 or 8 minutes.  Stir in fresh parsley and cream cheese.  Cook and stir until cream cheese is thoroughly mixed in.  Stuff mushroom caps with generous amounts of mixture.  Sprinkle top of mushrooms lightly with paprika for color.  Bake in 350 degree oven for 15 to 20 minutes, until topping is puffed and mushrooms cooked through.  Do not bake too long or mushrooms will get tough.  Place mushrooms under the broiler for a minute or two to brown slightly.

Marcella Stockin (patterened after a recipe I had at the Four Sons Brewery and Restaurant in Titusville, PA.)