SaveIngredients
Method
Heat the oven to 400°F. Set the mushroom caps hollow side up on a rimmed sheet pan.
Brown the sausage, chopped mushroom stems and garlic in a skillet over medium-high heat, breaking up the meat, until no pink remains.
Take the pan off the heat and stir in the cream cheese and half the Parmesan until creamy.
Spoon the filling into the caps, mounding it up, and sprinkle with the rest of the Parmesan.
Bake until the mushrooms are tender and the tops are golden and bubbling. Scatter with parsley and serve warm.
Tips
- Check your sausage label if you need these gluten-free: most plain Italian sausage is, some brands add fillers.
- Fill the caps up to a day ahead, cover and refrigerate, then bake a few minutes longer.
- Pat the caps dry rather than rinsing them so they roast instead of steaming.
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Gear that helps
- Rimmed sheet pan Heavy pans brown better and don’t warp.
- Stainless skillet Sears hard and builds a pan sauce.
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