Sausage Stuffed Mushrooms

READY IN: 50mins




  • Preheat the oven to 350°F Grease a sheet tray or line with parchment paper.
  • Clean the mushroom caps with a damp paper towel. Carefully break off the stems and using the tip of a spoon hollow out the center of the mushrooms.
  • Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
  • Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
  • When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
  • Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps about 20 minutes. Garnish with the reserved green scallions.