Instructions
1. Prepare the Mushrooms:
– Preheat oven to 375°F (190°C).
– Clean the mushroom caps and remove stems. Finely chop the stems and set aside.
– Arrange the mushroom caps on a parchment-lined or lightly greased baking sheet.
2. Cook the Sausage Mixture:
– In a skillet over medium heat, cook the sausage, breaking it apart, for 5–7 minutes until browned and fully cooked. Drain any excess fat.
– Add chopped onions and cook 3–4 minutes until softened.
– Stir in garlic and cook for 30 seconds until fragrant.
3. Make the Stuffing:
– Add chopped mushroom stems to the skillet. Cook 2–3 minutes until softened and moisture is released.
– Remove from heat and let cool slightly.
– In a large bowl, mix the sausage mixture with cream cheese, Parmesan, mozzarella (if using), breadcrumbs, and parsley.
– Season with salt and pepper. Mix until well combined.
4. Stuff the Mushrooms:
– Spoon the sausage filling into each mushroom cap, pressing gently to pack it in.
5. Bake:
– Drizzle stuffed mushrooms with a bit of olive oil.
– Bake for 20–25 minutes, until mushrooms are tender and filling is golden on top.
6. Garnish & Serve:
– Remove from oven and sprinkle with fresh parsley.
– Serve warm and enjoy!
ADVERTISEMENT
