Ingredients
- Large Mushroom Caps, 16 ounces
- Italian Sausage, 1/2 pound, removed from casing
- Cream Cheese, 4 ounces, softened
- Parmesan Cheese, 1/4 cup, grated
- Breadcrumbs, 1/4 cup, plain
- Garlic, 2 cloves, minced
- Fresh Parsley, 2 tablespoons, chopped
- Olive Oil, 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove the stems from the mushroom caps and set aside. Brush the mushroom caps with 1 tablespoon of olive oil and arrange them, cavity-side up, on a baking sheet.
- Step 2: In a skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Step 3: Finely chop the reserved mushroom stems and add them to the skillet with the sausage. Cook for another 3-5 minutes until softened.
- Step 4: In a bowl, combine the cooked sausage mixture, softened cream cheese, parmesan cheese, breadcrumbs, minced garlic, and chopped parsley. Mix well until all ingredients are evenly distributed.
- Step 5: Spoon the sausage mixture into each mushroom cap, filling it generously.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Drizzle with remaining olive oil (optional) before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the stuffed mushrooms in a 350°F (175°C) oven until warmed through, preventing them from becoming soggy.
- Serve these savory stuffed mushrooms as a delightful appetizer or alongside a light salad for a complete meal.
- To enhance the flavor, bloom the minced garlic in the skillet with the sausage during the last minute of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American