Ingredients:

  • 1 pound Italian sausage, removed from casings
  • 1 cup breadcrumbs, preferably Italian seasoned
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 24 large cremini or button mushrooms, cleaned and stems removed
  • Olive oil for drizzling
  • Extra parsley for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange cleaned mushrooms on a baking sheet, cavity side up.
  2. In a skillet over medium heat, add the Italian sausage. Sauté, breaking it apart until browned and fully cooked (about 5-7 minutes). Drain excess fat if necessary.
  3. In a large mixing bowl, combine cooked sausage, breadcrumbs, Parmesan, cream cheese, parsley, garlic, oregano, salt, and pepper. Mix until well combined.
  4. Using a spoon or small cookie scoop, fill each mushroom cap with the sausage mixture, heaping it generously.
  5. Drizzle with olive oil and bake in the preheated oven for 15 minutes or until mushrooms are tender and tops are golden.
  6. Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Serve warm.