Italian Sausage Stuffed Mushrooms with Parmesan Breadcrumbs

Steps

1. Step 1

   Heat the oven to 400°F. Wipe the mushrooms clean with a damp paper towel. Pull out the stems (twist gently and they pop free), then finely chop the stems and set them aside. Rub the caps lightly with the olive oil and set them hollow side up on a rimmed baking sheet.

   10 min · 400°F

   • 1 1/2 lb cremini mushrooms
   • 1 tbsp olive oil
2. Step 2

   Cook the sausage in a skillet over medium heat, breaking it into small crumbles with a spoon, until browned and cooked through, 6 to 8 minutes. Add the chopped mushroom stems and cook until they soften and the liquid cooks off, about 4 minutes more. Stir in the garlic and cook 30 seconds, until fragrant. Take the pan off the heat.

   12 min

   • 1/2 lb bulk Italian sausage
   • 3 cloves garlic
3. Step 3

   Let the sausage cool for 5 minutes, then stir in the cream cheese, 1/3 cup Parmesan, parsley, thyme and red pepper flakes until it comes together into a thick, scoopable filling. Taste and season with salt and pepper.

   5 min

   • 4 oz cream cheese
   • 1/3 cup grated Parmesan cheese
   • 2 tbsp fresh parsley
   • 1 tsp fresh thyme leaves
   • 1/4 tsp red pepper flakes
   • salt
   • black pepper
4. Step 4

   In a small bowl, toss the panko with the 1/4 cup Parmesan and the melted butter until the crumbs are evenly damp.

   2 min

   • 1/2 cup panko breadcrumbs
   • 1/4 cup grated Parmesan cheese
   • 2 tbsp butter
5. Step 5

   Mound about 1 tablespoon of filling into each mushroom cap, pressing it in gently, then press a spoonful of the panko mixture onto each top.

   10 min

6. Step 6

   Bake until the mushrooms are tender, the filling is bubbling and the tops are deep golden, 20 to 25 minutes. Let them sit 5 minutes before serving warm.

   22 min, hands-off · 400°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026