Ingredients

The following ingredients have 24 Servings
  • 20 - 24 extra-large white mushrooms, (washed, dried with paper towel and stems removed)
  • 3 tablespoons olive oil (divided)
  • 250 grams sweet Italian sausage (casings removed)
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped scallions or green onions, ((I use 3 stalks -- green and white parts))
  • 3 large cloves garlic, (minced (or 4 small-medium cloves))
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Panko breadcrumbs, ((or regular breadcrumbs) -- OPTIONAL! Leave out for low carb mushrooms)
  • 1/2 cup (125 grams) cream cheese
  • 1/2 cup (125 grams) sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

Instruction

  • Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned. 
  • Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes. 
  • Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
  • Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. 
  • Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
  • Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil. 
  • Bake for 20 minutes, until the stuffing is browned and crusty. 
  • Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes). 
  • Broil in the last 2 minutes to make the topping a little crispy.