Ingredients:

  • 12 large portobello or cremini mushrooms, stems removed
  • 1 pound Italian sausage, casings removed
  • 8 oz cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Optional: ¼ teaspoon red pepper flakes for heat

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Wipe the mushrooms with a damp cloth to clean them. Remove the stems and finely chop them.
  3. In a skillet over medium heat, sauté the Italian sausage until browned, breaking it apart with a spatula (approx. 5-7 minutes). Add the chopped mushroom stems and garlic; cook for another 2-3 minutes.
  4. In a mixing bowl, combine the cooked sausage mixture, cream cheese, Parmesan cheese, parsley, salt, pepper, and optional red pepper flakes. Mix until well combined.
  5. Using a spoon, generously fill each mushroom cap with the sausage filling.
  6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until golden brown and bubbly.
  7. Evaluate doneness; look for a golden appearance on the top. Garnish with parsley and extra Parmesan if desired. Serve warm!