1/2 lb. hot bulk Italian sausage or links, removed from casings and crumbled
1 lb. sliced white button mushrooms
1/4 cup chopped sun-dried tomatoes packed in oil
3 ounces cream cheese, softened
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 cups shredded mozzarella cheese (about 8 oz.)
1 loaf French baguette (about 16-in.), halved lengthwise
Preheat oven to 375°.
Cook sausage in 12-inch nonstick skillet, breaking with wooden spoon, until golden brown. Remove sausage from skillet with slotted spoon and let drain on paper-towel-lined plate.
Add mushrooms to same skillet and cook, stirring occasionally, until golden brown and tender, about 7 minutes. Return sausage to skillet. Stir in sundried tomatoes and remove from heat; set aside.
Combine cream cheese with Hellmann's® or Best Foods® Real Mayonnaise until smooth; stir in cheese. Evenly spoon sausage mixture on bread halves. Top with cream cheese mixture. Arrange on ungreased baking sheet and bake 8 minutes or until lightly golden brown. To serve, cut into wedges.