Sausage Stuffed Mushrooms

Preheat oven to 375°F (190°C).

Clean mushrooms and carefully remove stems, setting caps aside. Finely chop stems.

In a skillet over medium heat, cook sausage until browned and cooked through. Remove and drain excess fat.

In the same skillet, sauté chopped mushroom stems, onion, and garlic until softened.

Combine cooked sausage, sautéed veggies, cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper in a bowl. Mix well.

Stuff each mushroom cap generously with the sausage mixture.

Place stuffed mushrooms on a baking sheet and brush caps lightly with olive oil.

Bake for 20-25 minutes, or until mushrooms are tender and filling is golden on top.

Serving and Storage Tips