| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 24 large whole fresh mushrooms
- 1 pound sweet Italian sausage
- 2 bunches scallions, chopped, green parts reserved
- 1/2 cup grated Parmesan, plus more for topping
- 1/4 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- One 8-ounce package cream cheese, softened
Instructions
- Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.
- Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
- Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
- When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
- Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 170 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 391 mg |
Reviews
Unbelievable!! Made many recipes before and this one tops them all!!