Ingredients
Nutrition per serving
- Calories
- 170
- Protein
- 9 g
- Carbs
- 6 g
- Fat
- 13 g
- Saturated fat
- 6 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 270 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oven to 400°F. Set the mushroom caps hollow side up on a rimmed sheet pan.
Brown the sausage, chopped mushroom stems and garlic in a skillet over medium-high heat, breaking up the meat, until no pink remains.
Take the pan off the heat and stir in the cream cheese and half the Parmesan until creamy.
Spoon the filling into the caps, mounding it up, and sprinkle with the rest of the Parmesan.
Bake until the mushrooms are tender and the tops are golden and bubbling. Scatter with parsley and serve warm.
Tips
- Check your sausage label if you need these gluten-free: most plain Italian sausage is, some brands add fillers.
- Fill the caps up to a day ahead, cover and refrigerate, then bake a few minutes longer.
- Pat the caps dry rather than rinsing them so they roast instead of steaming.
Made it? Rate it
Tap a star to rate this recipe.
Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
- Stainless skillet Sears hard and builds a pan sauce.
- Chef's knife A sharp knife makes prep faster and safer.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
