Stuffed Mushrooms

Heat the oven to 425° F. Place mushrooms top-side down in a shallow baking pan.

Cook the sausage in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat, add garlic salt. Pour off any fat.

Add both cheeses and Ritz to a separate bowl and mix lightly. Then lightly mix in the sausage. Fill mushrooms with 1 tablespoon of the mixture.

Bake for 10 minutes or until the mushrooms are hot.

To make ahead: Prepare as directed above through Step 2. Cover and refrigerate the stuffed mushrooms up to 24 hours. Bake as directed in Step 4.