Ingredients:

  • 24 large Cremini mushrooms (stems removed and reserved)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 4 oz ground Italian sausage
  • 4 oz cream cheese, softened
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 0.25 tsp black pepper
  • 0.25 tsp smoked paprika
  • 0.33 cup Panko breadcrumbs
  • 2 tbsp butter, melted
  • 2 tbsp grated Parmesan cheese (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp cloth and remove stems. Finely mince the stems and set aside.
  2. In a large bowl, toss the mushroom caps with olive oil and sea salt. Arrange them cavity-side up on a rimmed baking sheet.
  3. Heat a skillet over medium heat. Brown the Italian sausage until cooked through. Add the minced stems and sauté until moisture evaporates and stems are browned.
  4. Drain the excess fat but leave about a teaspoon in the pan for the garlic.
  5. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  6. In a mixing bowl, combine the sausage mixture with softened cream cheese, 1/2 cup Parmesan, parsley, pepper, and smoked paprika. Stir until well combined.
  7. Spoon the filling into each mushroom cap, mounding it slightly.
  8. In a small bowl, mix Panko breadcrumbs, melted butter, and 2 tbsp Parmesan. Press the topping onto each mushroom.
  9. Bake for 20 minutes until the mushrooms are tender and the topping is golden brown and crispy.