- 24 large cremini mushrooms
- 1 ½ pounds Italian sausage
- 6 green onions, and green parts, minced
- 4 garlic cloves, minced
- 3/4 teaspoon cayenne pepper (optional)
- 1 cup panko crumbs
- 8 ounces cream cheese, softened
- 1/3 cup minced fresh parsley, leaves
- Salt and freshly ground black pepper
Directions:
- Preheat the oven to 350 degrees.
- Clean the mushrooms well. Remove the stems from the mushrooms and chop stems finely. Set aside.
- Arrange mushrooms on a baking sheet. Bake mushrooms empty, gill-side up for 15 minutes. This will make the mushrooms release excess water. Pour out this water and set mushrooms aside while you make the filling.
- Add the sausage to a large skillet over medium-high heat. Crumble it into small pieces with the back of a spatula. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems, green onions, parsley, and garlic. Cook for 3 more minutes, stirring occasionally.
- Add the softened cream cheese and combine well. Stir in the panko breadcrumbs.
- Remove from heat and season with salt and pepper, to taste.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in an attractive baking dish large enough to hold all the mushrooms in a snug single layer.
- Bake until the stuffing for 20 to 25 minutes, until the stuffing is browned and crusty.
Serves 12.
