Sausage and Cheese Stuffed Mushrooms with Herbs

Ingredients

• 24 whole white mushrooms, about 1.5 inches wide, stems removed
• 1 pound Italian sausage, casings removed
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/3 cup plain breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese, for topping

Method

1. 1

   Preheat the oven to 375°F. Line a 9x13-inch baking dish or rimmed baking sheet with parchment paper or lightly grease it.

2. 2

   Wipe the mushroom caps clean with a damp paper towel and arrange them stem-side up in the prepared baking dish.

3. 3

   Heat the olive oil in a 9-inch skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink, 6 to 8 minutes.

   6:00 · brown sausage
4. 4

   Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

   1:00 · cook garlic
5. 5

   In a large bowl, combine the cooked sausage, cream cheese, Parmesan, mozzarella, breadcrumbs, parsley, thyme, salt, and pepper. Mix until well combined and creamy.

6. 6

   Spoon the sausage and cheese mixture into each mushroom cap, mounding slightly on top.

7. 7

   Sprinkle the stuffed mushrooms with the remaining 2 tablespoons of Parmesan cheese.

8. 8

   Bake until the mushrooms are tender and the tops are golden brown, 20 to 25 minutes.

   20:00 · bake stuffed mushrooms
9. 9

   Let the mushrooms cool for 5 minutes before transferring to a serving platter.

   5:00 · cool before serving