Sausage Stuffed Mushroom Caps


No servings information available


24 large mushrooms 1 pound mild Italian sausage, ground or 3 links, casings removed 2 bunches scallions, chopped, reserving green ends ½ grated Parmesan cheese ¼ cup bread crumbs ¼ teaspoon onion powder ¼ teaspoon table salt ¼ grated black pepper 1 8oz. cream cheese, room temperature

Nutritional information

No nutrition information available


Preheat oven to 350°. Line a baking sheet with parchment paper. Clean mushrooms with damp paper towel. Gently remove the stems. Using a spoon, carefully hollow out the insides of the caps, scraping the ribs out. Brown the sausage and drain. Set aside to cool. To the pan, add the whites of the chopped scallions. Cook till fragrant, about 2 minutes. Set aside to cool. When sausage and scallions are cool, mix together with the parmesan, bread crumbs, onion powder, salt, pepper and cream cheese. Mixture will be a little thick. Fill the caps with the mixture. Sprinkle on a little extra parmesan, if desired. Bake on the prepared baking sheet, 20 minutes, until liquid starts to form under the mushroom caps. Sprinkle with the green scallions parts. Serve and enjoy!