Ingredients:

  • 24 large Cremini mushrooms, stems removed and reserved
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 lb Italian sausage, casing removed
  • 4 oz cream cheese, softened
  • 0.5 cup Italian seasoned breadcrumbs
  • 0.5 cup freshly grated Parmigiano Reggiano
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Gently wipe mushrooms with a damp paper towel. Remove the stems and mince them finely, reserving for the filling.
  2. Pre-heat oven to 400°F. Place the empty mushroom caps on a rimmed baking sheet and roast for 5 minutes to draw out excess moisture.
  3. In a skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles for about 5-7 minutes.
  4. Add the minced mushroom stems, diced shallots, and minced garlic to the skillet. Sauté until the stems have released their moisture and the mixture is golden brown.
  5. In a mixing bowl, fold the warm sausage and aromatic mixture into the softened cream cheese until well combined.
  6. Stir in the Italian seasoned breadcrumbs, freshly grated Parmigiano Reggiano, chopped parsley, and lemon zest.
  7. Spoon a generous amount of the filling into each pre-baked mushroom cap, pressing down slightly to secure.
  8. Bake the stuffed mushrooms for 25 minutes until the tops are golden brown and the cheese is bubbly.