Ingredients
| Ingredient | Purpose |
|---|---|
| 20–24 large white or cremini mushrooms, stems removed | Base for stuffing |
| 1 lb turkey sausage (casings removed) | Main flavor component |
| 4 oz cream cheese, at room temperature | Adds creaminess |
| ½ cup finely chopped onion | Enhances overall flavor |
| 2 garlic cloves, minced | Adds aroma |
| ½ cup breadcrumbs (or gluten-free alternative) | Absorbs moisture, binding |
| ½ cup grated Parmesan cheese | Adds savory depth |
| 2 tbsp chopped fresh parsley | Fresh herbal lift |
| 1 tsp dried Italian seasoning | Balances savory profile |
| Olive oil or melted butter for brushing | Adds crisp, golden glaze |
| Salt & pepper, to taste | Seasoning essentials |
Instructions
1. Prep the Mushrooms
-
Clean mushrooms gently with a damp cloth or soft brush.
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Trim stems flush with caps; set aside for stuffing.
2. Cook the Sausage Mixture
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Brown turkey sausage in a skillet over medium heat, breaking into crumbles.
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Stir in onions and garlic; cook until onions are transparent.
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Add chopped mushroom stems. Season with salt, pepper, and Italian seasoning.
3. Combine the Cheesy Filling
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Remove from heat and stir in cream cheese until melted.
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Fold in breadcrumbs, Parmesan, parsley.
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Taste and adjust seasoning.
4. Stuff Each Mushroom Cap
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Using a spoon, press filling into each cap until well-filled and slightly mounded.
5. Bake to Golden Perfection
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Arrange mushrooms on greased or parchment-lined sheet.
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Brush tops with butter or olive oil.
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Bake at 375 °F for 18–20 minutes, until tops are golden and filling is bubbly.