Ingredients:

  • 24 Large Cremini (Baby Bella) mushrooms
  • 2 tbsp Extra-virgin olive oil
  • 0.5 tsp Kosher salt
  • 0.5 lb Bulk Italian sausage
  • 4 oz Cream cheese, softened
  • 0.5 cup Grated Parmesan cheese
  • 2 cloves Garlic, microplaned
  • 1 tbsp Fresh parsley, finely chopped
  • 0.25 tsp Black pepper
  • 0.33 cup Panko breadcrumbs
  • 1 tbsp Unsalted butter, melted
  • 0.5 tsp Dried oregano

Instructions:

  1. Preheat oven to 400°F (200°C). Clean mushrooms with a damp cloth and remove stems. Finely chop half of the stems for use in the filling.
  2. Toss mushroom caps in olive oil and salt.
  3. In a medium skillet, brown the Italian sausage over medium-high heat until crispy. Add the chopped mushroom stems and garlic for the final 2 minutes. Drain any excess fat.
  4. In a mixing bowl, combine the warm sausage mixture with softened cream cheese, Parmesan, parsley, and black pepper until a cohesive paste forms.
  5. In a separate small bowl, toss Panko breadcrumbs with melted butter and dried oregano.
  6. Flip the mushroom caps over. Mound the filling into each cavity and press the tops into the Panko mixture.
  7. Bake for 20 minutes until the tops are golden-brown and the mushroom caps are tender.