Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds baby portobello mushrooms (or large white mushrooms), brushed clean
- 1 pound fresh sage pork sausage
- 1/4 cup minced onion
- 1 clove garlic, minced
- 8 ounces cream cheese, at room temperature
- 2/3 cup soft bread crumbs
- 2 Tablespoons minced fresh parsley
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 F. Line a rimmed jelly roll pan with nonstick foil and spray lightly with vegetable oil.Remove stems from the mushroom caps. Trim mushroom stems and reserve. Place mushrooms cavity side up on the prepared pan. Set aside.
Saute sausage, onions, and garlic in a skillet until cooked through, breaking it up as you cook it. Drain thoroughly and set aside to cool.
Place trimmed mushroom stems in a food processor fitted with the metal blade. Pulse until roughly chopped into 1/4-inch bits. (Alternatively, you may also mince them with a knife.)
Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley. Mix thoroughly. Spoon mixture into mushroom caps. Sprinkle with Parmesan cheese.
Bake stuffed mushrooms for 20 minutes or until mushrooms are tender and tops are golden. Let cool for 5 minutes before serving.
Yield: about 6 servings
