Serves: 18–24 stuffed mushrooms
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

• 24 large white or cremini mushrooms
• 1 tablespoon olive oil
• ½ pound Italian sausage (mild or spicy), casings removed
• 4 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese (divided)
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Clean the mushrooms with a damp paper towel and carefully remove the stems. Set caps aside and finely chop the stems.
3. In a skillet over medium heat, cook the sausage until browned, breaking it into small pieces. Add the chopped mushroom stems and garlic; cook for 2–3 minutes until softened. Remove from heat and let cool slightly.
4. In a medium bowl, combine the cooked sausage mixture, cream cheese, ¼ cup mozzarella cheese, Parmesan cheese, parsley, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
5. Spoon the mixture into the mushroom caps, mounding slightly.
6. Sprinkle the remaining ¼ cup mozzarella cheese over the tops.
7. Place on the prepared baking sheet.
8. Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.