Ingredients

The following ingredients have 4 Servings
  • 24-28 white button mushrooms (approx. 2 1/2-inch-diameter) (rinsed and dried)
  • 1/3 lb. Hot Italian sausage (casings removed)
  • 1/2 cup packed sun-dried tomatoes (rinsed, drained and dried)
  • 1/4 yellow onion (diced)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried parsley
  • 1/4 tsp EACH dried oregano, paprika, salt, pepper
  • 4-6 garlic cloves (minced)
  • 8 oz. Cream Cheese ( softened)
  • 1/4 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • 4 tablespoons melted butter (divided)
  • 2 teaspoons lemon juice
  • 1/2 cup Italian style panko breadcrumbs

Instruction

  • Preheat oven to 375 degrees F. Lightly grease a baking sheet with non-stick cooking spray. Set aside.
  • Twist off mushroom stems and add the stems to a food processor along with sun-dried tomatoes. Pulse until finely chopped (alternatively you can chop by hand). Set aside.
  • Heat a large skillet over medium high heat. Add sausage and onion and cook while crumbling until sausage is almost cooked through. Drain grease. Add mushroom/tomato mixture, Worcestershire, and all seasonings. Cook for 3 additional minutes or until sausage is completely cooked through. Add garlic and sauté 30 seconds.
  • Turn heat to low and stir in cream cheese until melted followed by sour cream, mozzarella and parmesan until melted. Remove from heat and stir in fresh basil. Set aside.
  • Melt 2 tablespoons butter in a medium bowl in the microwave. Add panko and stir until evenly coated. Set aside.
  • Melt 2 tablespoons butter in a separate medium bowl and stir in 2 teaspoons lemon juice. Dip the outside of each mushroom in the lemon butter mixture. Set mushrooms on prepared baking sheet, cavity side up.
  • Add Filling to a freezer size bag and snip off a corner. Squeeze filling into mushrooms until it is overflowing. Pat mixture down to create a rounded top then dunk the top of each mushroom into panko mixture then return mushrooms to baking sheet.
  • Bake mushrooms for 20-25 minutes at 375 degrees F or until the filling is heated through and mushrooms are golden. Broil for 1-2 minutes. Garnish with chopped parsley if desired. Let stand 5-10 minutes before serving. Serve warm.