Ingredients

The following ingredients have 18 Servings
  • 24 cremini mushrooms
  • 1/4 lb hot Italian ground sausage
  • 1/4 cup yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1/4 cup white wine
  • 6 oz cream cheese
  • 1 egg yolk
  • 2 tbsp panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 2 tbsp fresh minced parsley (divided)

Instruction

  • Preheat oven to 350 degrees. Line a standard size baking sheet with parchment paper or a silicone baking mat, set aside.
  • In a large skillet set over medium heat, cook sausage, crumbling as it browns. Using a slotted spoon, transfer sausage to a medium mixing bowl.
  • Finely chop 6 mushrooms. Add to skillet with the sausage grease and saute until tender, about 3 minutes, then add the onion and garlic. Continue cooking for an additional 3 minutes. Slowly pour in wine to deglaze the pan. Using a whisk, scrape up all of the browned bits off the bottom of the pan. Allow the wine to reduce almost completely. Transfer to the mixing bowl with the sausage.
  • Add cream cheese, egg yolk, panko, parmesan cheese, salt, garlic, pepper, and 1 tablespoon parsley. Mix to combine.
  • Spoon mixture into the center of the mushrooms, pressing slightly. Add a little extra to create a mound on top of the mushroom.
  • Place in the oven and bake for 25 minutes, or until golden brown. Remove from the oven and allow to cool for 5 minutes before sprinkling the tops with the remaining parsley. Serve immediately.