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.