Sausage-Stuffed Mushrooms

Instructions

1. Heat the oven to 400 degrees F and line a rimmed sheet pan with parchment paper.

2. Twist the stems out of the mushrooms, finely chop the stems and set them aside.

3. Toss the caps with 1 tablespoon olive oil and a pinch of salt, arrange them gill side up on the sheet pan and bake for 10 minutes. Tip out any liquid that collects in the caps.

4. Meanwhile, heat 2 teaspoons of the remaining oil in a skillet over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into fine crumbles, until browned and cooked through to 160 degrees F.

5. Add the chopped stems and shallot and cook for 4 to 5 minutes, until the mushroom liquid has evaporated. Add the garlic and cook for 30 seconds.

6. Transfer the mixture to a bowl, let it cool for 5 minutes, then stir in the cream cheese, 1/4 cup Parmesan, the parsley and a few grinds of pepper.

7. In a small bowl, mix the panko with the remaining 1/4 cup Parmesan and remaining 1 teaspoon oil.

8. Mound the filling into the mushroom caps and press a spoonful of the panko mixture on top of each.

9. Bake for 15 to 18 minutes, until the tops are golden and the filling is hot.

10. Let them cool for 5 minutes before serving, since the filling stays very hot.

Test kitchen tips

• Stuff the mushrooms up to 1 day ahead, cover and refrigerate, then add the topping and bake, adding 5 minutes.
• Choose mushrooms about 2 inches across so they hold enough filling but still eat in one or two bites.
• For a vegetarian version, replace the sausage with 1/2 cup finely chopped toasted walnuts and 1/4 cup chopped sun-dried tomatoes.

Nutrition per serving

Calories

170

Protein

8g

Carbs

6g

Fat

13g

Fiber

1g

Sugar

2g

Sodium

360mg

Nutrition values are estimates calculated per serving. See our disclaimer.