Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Quickly rinse the mushrooms in cold water and pat them dry thoroughly. Gently remove the stems from each mushroom cap. Toss the caps with olive oil and set aside, reserving the stems.
- Heat a medium pan over medium heat with a bit of oil. Add the sausage, breaking it apart as it cooks.
- Finely dice the reserved mushroom stems. Halfway through the sausage cooking, add the diced stems to the pan and continue cooking until the sausage is fully done.
- In a mixing bowl, add the cooked sausage and mushrooms, cream cheese, pressed garlic, minced parsley, salt, black pepper, and 1/2 cup shredded mozzarella. Mix until everything is evenly combined.
- Fill each mushroom cap with the sausage mixture, gently pressing and rounding the filling so it forms a slight dome.
- Arrange the stuffed caps in a lightly greased baking dish.
- Sprinkle the tops of the mushrooms with the remaining mozzarella cheese and minced parsley.
- Bake for 20–22 minutes, adjusting the time slightly depending on the size of your mushrooms. Serve warm.
Notes
You can make these mushrooms ahead by assembling them up to 24 hours in advance and keeping them covered in the fridge; just add a few extra minutes to the baking time if cold. Leftovers store well in the refrigerator for up to 3 days and taste best reheated in the oven—avoid microwaving, as it can cause the filling to become watery. For a vegetarian version, the sausage can be swapped for sautéed vegetables such as spinach or extra mushrooms. Baby bella mushrooms hold up best during baking, but white mushrooms can be used for a milder flavor. These appetizers are best served warm as part of a party spread or holiday table.