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Sausage-Stuffed Mushrooms

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 12 mushrooms
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Ingredients

12 medium cremini mushrooms, cleaned

2 tablespoon extra-virgin olive oil 

6 ounces mild Italian sausage links, casings removed 

2 ounces cream cheese, softened 

1 garlic cloves, minced 

1/4 cup finely chopped parsley 

2 tablespoons grated Parmesan 

2 tablespoons seasoned breadcrumbs 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

Directions

  1. Preheat the oven to 400 degrees F. Remove and discard stems from mushrooms. In a large bowl, toss mushroom caps with oil. Arrange caps rounded-side down on a parchment lined baking sheet. In a skillet over medium-high heat, cook and crumble the sausage until it is lightly browned and cooked through, about 5 to 7 minutes. Let cool.
  2. In a bowl, combine cooled sausage, cream cheese, garlic parsley, Parmesan, breadcrumbs, salt and pepper; mix well. Spoon about 1 tablespoon of sausage mixture into each mushroom cap. Bake until mushrooms are tender, about 25 minutes. Serve hot.