Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a shallow baking dish.

Clean mushroom caps by wiping each with a damp paper towel. Remove stems and reserve stems for the filling. Pat caps dry, brush the outside and inside lightly with 1 tbs olive oil, and season inside with 1/4 tsp salt and 1/8 tsp black pepper. Place caps, cavity up, on the prepared sheet.

Finely chop the reserved mushroom stems and set aside.

Heat a 10-inch skillet over medium heat. Add the sausage (casings removed) and break up with a spoon. Cook 4–5 minutes until no longer pink and starting to brown.

Add the finely diced onion, chopped mushroom stems, and diced sweet bell pepper to the skillet. Cook 3–4 minutes until the vegetables soften and the sausage is nicely browned.

Stir in the minced hot pepper (seeded if you prefer less heat) and garlic; cook 30–45 seconds until fragrant.

Remove the skillet from heat and let the mixture cool 2–3 minutes. Transfer to a medium bowl.

To the slightly cooled sausage mixture add 3 tbs softened cream cheese, 1/4 cup grated Parmesan, 2 tbs breadcrumbs, 2 tbs chopped parsley, 1/2 tsp Italian seasoning, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes if using. Mix thoroughly until the filling is cohesive and spreadable. Taste and adjust seasoning.

Spoon or pipe the filling into the mushroom cavities, dividing evenly to fill all 8 caps. Pack gently but do not overfill — mound slightly above the rim if desired.

Drizzle 1 tsp olive oil over the filled mushrooms and sprinkle the additional 1 tbs grated Parmesan evenly across the tops.

Bake in the preheated oven for 15–18 minutes, until the filling is bubbly and the mushroom caps are tender. If you prefer a browner top, switch to broil for the last 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let rest 2–3 minutes. Garnish with 1 tsp chopped parsley and serve warm.