Vegetarian Stuffed Mushrooms with Sausage and Parmesan
Total time45 min
Prep time20 min
Cook time25 min
4.9(30)
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Learn more →Ingredients
6 servings
- 24 cremini mushrooms (about 1.5 lb), stems removed and reserved
- 2 tbsp olive oil, divided
- ½ lb italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 3 cloves garlic, minced
- ¼ cup shallot, finely chopped
- ¼ tsp red pepper flakes
- 4 oz cream cheese, softened
- ½ cup parmesan cheese, finely grated, divided
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 tbsp fresh parsley, finely chopped
- ¼ cup panko breadcrumbs
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with foil or parchment. Finely chop the reserved mushroom stems.
- 2
Toss the mushroom caps with 1 tbsp of the olive oil and a pinch of salt, then arrange them cavity-side up on the prepared baking sheet.
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