Sunday is all about rest and relaxation, so make it easy on yourself and whip up a batch of these stuffed mushrooms for your family to enjoy.
Parmesan Sausage Stuffed Mushrooms
- 1 1/2 lb large Cremini mushroom caps
- 1 lb mild Italian sausage
- 2 tbsp minced onions
- 1 cup freshly shredded parmesan cheese, additional 1/2 cup for topping
- 1 cup Panko bread crumbs
- 2 eggs
- 2 tbsp fresh chopped parsley
- 1 clove garlic, pressed
- 4 tbsp of olive oil (for mushroom caps)
Combine sausage, onions, cheese, Panko, eggs, parsley, and garlic in large mixing bowl. Take a teaspoon size of mixture, roll into ball and microwave on high for 30 seconds, then test for flavor. Salt to taste. Arrange mushroom caps in glass bakeware (9×11 or larger works best). Drizzle with olive oil and sprinkle with salt and pepper. Generously stuff caps with sausage mixture and top with remaining 1/2 cup freshly shredded parmesan cheese. Bake at 400 degrees for 25 minutes – mushrooms should be golden brown on top. Adjust baking time depending on size of mushroom caps. Remove from oven and serve.