Sausage Stuffed Mushrooms

Servings: 20 stuffed mushrooms 2 lbs large white mushrooms, (20 count) 16 oz ground mild Italian sausage 4 oz cream cheese, diced 1 garlic clove, minced 2 Tbsp green onion or chives, finely chopped , plus more to garnish 2 Tbsp fresh parsley 1/4 cup parmesan cheese 1/4 cup panko bread crumbs, omit if gluten free


Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.


In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.

Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.

Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley. Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at

400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve.

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