Ingredients

The following ingredients have 4 Servings
  • 32 ounces whole baby bella mushrooms ((look for ones on the larger side, which are easier to stuff))
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian turkey or chicken sausage (sweet or hot)
  • 1/2 tablespoon sherry vinegar or red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 green onions (finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup Italian seasoned breadcrumbs
  • 4 ounces reduced-fat cream cheese (softened to room temperature)
  • 1 large egg yolk
  • 2/3 cup finely grated Parmesan cheese
  • Chopped fresh parsley

Instruction

  • Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
  • Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
  • To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
  • Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
  • In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
  • Fold in the sausage mixture.
  • With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
  • Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
  • Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.