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| Servings |
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Ingredients
- 16 oz white button mushrooms
- 1/2 lb pound pork sausage or turkey
- 4 oz cream cheese softened
- 1/4 cup panko breadcrumbs
- 2 Tbsp Parmesan cheese freshly grated, divided
- 1/4 tsp fine sea salt
- Small or chopped basil leaves
Ingredients
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Instructions
- Remove stem from each mushroom.
- Grease an 8x10-inch baking dish with non-stick cooking spray.
- Place mushroom caps upside down in baking dish.
- In a large skillet over medium-high heat, cook sausage until no longer pink (approx. 7 minutes), break sausage into small pieces as it cooks.
- Reduce heat to medium and stir in cream cheese until melted (approx. 2 minutes).
- Add panko breadcrumbs and remove skillet from heat.
- Stir skillet until all ingredients are combined.
- Add 1 tablespoon of parmesan cheese and salt, stir well. Allow to cool.
- Preheat oven to 375 degrees.
- Fill each mushroom cap with an equal amount of sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until filling is bubbly and mushrooms are tender.
- Sprinkle remaining 1 tablespoon of parmesan over mushrooms as they are removed from the oven.
- Garnish with basil before serving.
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