Ingredients
Scale
- 1 lb large white mushrooms (stems removed)
- 1/2 cup Italian sausage (cooked and crumbled)
- 1/2 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped, or 1 teaspoon dried parsley)
- 1/2 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 1/4 cup breadcrumbs (optional, for topping)
- Olive oil (for drizzling)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Mushroom Caps
- Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely. Set aside the caps.
Step 3: Make the Filling
- If not already cooked, brown the Italian sausage in a skillet over medium heat until fully cooked. Drain any excess fat.
- In a mixing bowl, combine the cooked sausage, chopped mushroom stems, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
Step 4: Stuff the Mushrooms
- Spoon the filling mixture into each mushroom cap, packing it slightly.
- If desired, sprinkle breadcrumbs on top of each stuffed mushroom for added crunch.
Step 5: Bake
- Place the stuffed mushrooms on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is golden.
Step 6: Serve
- Allow to cool slightly before serving. Enjoy warm as a delicious appetizer.
- Prep Time: 15
- Cook Time: 20