Ingredients
- Large Mushroom Caps: 1 pound
- Italian Sausage: 1/2 pound, removed from casing
- Cream Cheese: 4 ounces, softened
- Parmesan Cheese: 1/4 cup, grated
- Garlic: 2 cloves, minced
- Bread Crumbs: 1/4 cup, plain or Italian seasoned
- Fresh Parsley: 2 tablespoons, chopped
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from mushroom caps and set aside. Lightly brush the inside of the mushroom caps with olive oil and place them, open-side up, on a baking sheet.
- Step 2: Chop the mushroom stems finely. In a skillet over medium heat, cook the Italian sausage until browned and cooked through, breaking it up with a spoon. Drain off any excess grease.
- Step 3: Add the chopped mushroom stems and minced garlic to the skillet with the sausage and cook for another 3-5 minutes until softened.
- Step 4: In a medium bowl, combine the cooked sausage mixture, softened cream cheese, Parmesan cheese, bread crumbs, and chopped parsley. Mix well until all ingredients are evenly distributed.
- Step 5: Spoon the sausage mixture into each mushroom cap, mounding it slightly.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat stuffed mushrooms in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Serve these delightful mushrooms as an appetizer or side dish, garnished with extra fresh parsley.
- Don't overcrowd the skillet when cooking the sausage and mushrooms; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American