Ingredients
- 20 large white mushrooms stems removed
- 1 pound ground Italian sausage
- 1 clove garlic minced
- 2 tablespoons green onions finely chopped
- 4 ounces cream cheese softened
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F. Clean mushrooms with a damp towel and carefully remove stems. Arrange caps on a parchment-lined baking sheet.
- In a skillet over medium-high heat, cook sausage until browned and crumbled. Drain excess grease.
- Reduce heat to low. Add garlic and green onions to the skillet. Cook until fragrant. Stir in cream cheese until melted. Remove from heat. Mix in breadcrumbs, Parmesan, and parsley.
- Spoon sausage mixture into each mushroom cap, pressing gently to fill.
- Bake in the preheated oven for 15 minutes, or until mushrooms are tender and tops are golden.
