Baked Mushrooms Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a shallow baking dish.

Wipe the mushrooms clean with a damp cloth. Remove and reserve the stems by twisting them out; set caps stem-side up on the baking sheet or dish. Finely chop the reserved stems and set aside for the filling.

Brush the mushroom caps lightly with 1 tablespoon olive oil and season inside and out with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside while you prepare the filling.

Cook sausage and aromatics

Heat 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the fennel sausage (remove from casings) and cook, breaking up with a spoon, until no longer pink, about 5 minutes.

Add the finely chopped onion and the chopped reserved mushroom stems. Cook, stirring, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add spinach and combine

Add the chopped spinach to the skillet and cook until wilted and any liquid has mostly evaporated, about 2–3 minutes. Remove the pan from heat and let the mixture cool for 2–3 minutes.

Finish filling

Transfer the sausage–vegetable mixture to a bowl. Stir in 4 oz softened cream cheese until evenly combined. Add 1/4 cup grated Parmesan, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1/4 tsp black pepper and 1/4 tsp kosher salt. Taste and adjust seasoning. The filling should be thick and scoopable.

Spoon the filling into each mushroom cap, mounding slightly. If desired, sprinkle the tops with the optional extra 2 tablespoons grated Parmesan.

Bake in the preheated 400°F (200°C) oven for 15–18 minutes, until the filling is set, the mushrooms are tender and the tops are golden in spots.

While mushrooms bake, make the sauce. In a small saucepan or skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1/4 cup dry white wine and bring to a gentle simmer. Cook 2–3 minutes to reduce slightly.

Stir in 1 teaspoon fresh lemon juice and remove from heat. Taste and adjust — add a pinch of salt or a bit more butter if you want a richer sauce.

When mushrooms are done, transfer them to a serving plate. Spoon the warm butter–white wine sauce over the stuffed mushrooms and garnish with 1 tablespoon chopped fresh parsley. Serve immediately.