Ingredients
30 large mushrooms (about 24 oz)
3 tablespoons butter, melted
1 lb ground pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
8 oz cream cheese, cut into cubes
1/4 cup shredded Parmesan cheese
1/3 cup gluten-free breadcrumbs (Panko-style preferred)
2 teaspoons dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Remove mushroom stems and clean caps with a dry cloth. Arrange hole-side up on the baking sheet and brush with melted butter.
- In a large skillet, cook sausage, onion, and garlic over medium heat until sausage is browned and onion is tender, about 8–10 minutes.
- Stir in cream cheese and Parmesan until fully melted and creamy. Remove from heat.
- Mix in gluten-free breadcrumbs, basil, parsley, salt, and pepper.
- Spoon mixture generously into mushroom caps. Sprinkle extra Parmesan on top if desired.
- Bake uncovered for 20 minutes, or until mushrooms are tender and golden brown. Serve warm.
Notes
- Do not wash mushrooms: Clean with a dry cloth to prevent sogginess.
- Stuff generously: Filling shrinks slightly during baking.
- Extra herbs: Garnish with fresh basil or parsley for a professional look.
- Prep Time: 20 min
- Cook Time: 20 min