Servings 6 servings
Ingredients
- Cooking spray
- 12 to 16 medium button mushrooms
- 1/2 pound Italian sausage (sweet or spicy)
- 2 cloves garlic, minced
- 2 oz. cream cheese, at room temp
- 1 Tablespoon chopped fresh chives, divided
- 1/4 cup Panko breadcrumbs (regular or Italian)
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray. (if your mushrooms are on the larger size, arrange them on a baking sheet or appropriate size dish.)
- Remove the stems from the mushrooms and set them aside. Using a damp paper towel or kitchen towel, wipe off the tops of the mushrooms to remove any dirt. Arrange the mushrooms, bottoms up, in the baking dish.
- Finely chop the mushroom stems.
- Add the Italian sausage to a medium skillet set over medium heat. Cook, breaking apart the sausage with a spatula, until it is no longer pink. Add the chopped mushroom stems and garlic to the skillet and continue cooking for 2 minutes.
- Transfer the mixture to a medium bowl and let it cool slightly.
- Add the cream cheese, Parmesan cheese, 2 teaspoons of the chopped chives and 1/4 teaspoon black pepper to the bowl. Stir to combine.
- Divide the sausage mixture evenly among the mushrooms.
- In a small bowl, stir together the Panko breadcrumbs, melted butter and remaining 1 teaspoon chives. Divide the breadcrumb mixture evenly among the tops of the mushrooms.
- Bake the mushrooms until they are tender and the tops are golden, about 20 minutes. (If desired, place under the broiler for an additional 2 to 3 minutes to brown the tops.) Remove the mushrooms from the oven and serve.
Notes
- Mushrooms vary greatly in size, so feel free to adjust the filling quantities if you are using a different type of mushroom.
- Make-ahead: You can prep the filling up to 2 days in advance. Store in an airtight container in the fridge. When you’re ready to bake, just fill the mushrooms and pop them in the oven. Alternatively, you can assemble the mushrooms completely (stuffed and topped) up to a day ahead. Cover and refrigerate, then bake straight from the fridge, adding a few extra minutes to the cook time.
- Store: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through. The oven, or an air fryer, keeps them crispy; skip the microwave unless you’re in a rush (it makes them soft).
- Freeze: For best results, freeze the unbaked stuffed mushrooms. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. When you’re ready to bake, skip the thawing and go straight from freezer to oven. Add just a few extra minutes to the bake time until the tops are golden and the filling is hot.
-
★ Did you make this recipe? Don't forget to give it a star rating below!