Pork Free Sausage Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

6 servings

18 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz italian pork sausage, casings removed
Chef's tip
Turkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C).
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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