Pecan Free Sausage Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.7(22)
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Learn more →Ingredients
6 servings
- 18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 1 tbsp olive oil
- 8 oz italian pork sausage, casings removed
- 3 garlic cloves, minced
- ¼ tsp red pepper flakes
- 4 oz cream cheese, softened
- ⅓ cup grated parmesan cheese, plus more for topping
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with foil or parchment. Finely chop the reserved mushroom stems.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a slotted spoon to transfer the sausage to a mixing bowl, leaving the fat in the skillet.
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