Homemade Sausage-Stuffed Mushrooms

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 375°F (190°C). Wipe mushrooms clean and remove stems. Finely chop stems, trimming away any dry ends. Brush caps with half the olive oil and arrange cavity-side up in a lightly oiled baking dish.
2. 2Cook sausage in a skillet over medium heat for 6–8 minutes, breaking it into small pieces, until it reaches 160°F. Drain excess fat and transfer to a bowl.
3. 3Heat remaining oil in the skillet. Cook chopped mushroom stems and shallot for 4–5 minutes until softened and excess moisture evaporates. Add garlic and stir for 30 seconds.
4. 4Mix cooked vegetables and sausage with cream cheese, Parmesan, panko, parsley and pepper. Taste the cooked filling before adding optional salt.
5. 5Divide filling among mushroom caps, pressing gently into the cavities. Bake for 20–25 minutes until mushrooms are tender, tops are lightly golden and the center of the filling reaches 165°F.
6. 6Let stand 5 minutes before serving. Refrigerate leftovers within 2 hours for 3–4 days and reheat to 165°F in a 350°F oven.