Classic Stuffed Mushrooms with Sausage and Cream Cheese

Steps

1. 1

   Heat oven, prep mushroomsOven 400°F / 205°C

   • Heat the oven to 400°F (200°C) with a rack in the center.
   • Line a large rimmed baking sheet with parchment.
   • Wipe each mushroom with a damp paper towel.
   • Twist out the stems and set them aside.
   • Trim and discard the dry, woody ends of the stems.
   • Finely chop the remaining stems into pieces about ⅛ inch (3 mm), which should give about ¾ cup (100 g).

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   Ready when: Caps are clean and hollow, and stems are in small, even pieces.

   Tip: If a cap is shallow, use the tip of a small spoon to scoop out a little extra of the center for more filling.

2. 2

   Pre-roast the capsOven 400°F / 205°C

   • In a large bowl, toss the caps with 1 tablespoon of the olive oil, ¼ teaspoon of the salt and half of the pepper until lightly coated.
   • Arrange them gill-side down on the prepared baking sheet.
   • Roast for 10 minutes at 400°F (200°C) to drive off some of the moisture.

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   Ready when: Caps look slightly shrunken and glossy, with liquid pooled on the pan.

   Tip: Do not skip this step. Raw caps release liquid as they bake and make the filling soggy.

3. 3

   Brown the sausage

   • While the caps roast, heat a 12-inch (30 cm) skillet over medium-high heat for 1 minute.
   • Add the sausage and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon as it cooks.

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   Ready when: No pink remains, the crumbles are browned in spots, and the internal temperature reaches 160°F (71°C).

   Tip: Crumble the sausage small, about pea-sized. Large chunks make the caps hard to fill.

4. 4

   Sauté stems and garlic

   • Push the sausage to one side of the skillet, leaving the rendered fat.
   • If the pan looks dry, add the remaining 1 tablespoon of olive oil.
   • Add the chopped mushroom stems and cook for 3 minutes, stirring often.
   • Add the garlic and cook for 30 seconds more.
   • Stir everything together and scrape the mixture into a medium bowl.

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   Ready when: The stems have released their liquid and the pan looks mostly dry. The garlic smells fragrant but is not browned.

   Tip: If the garlic browns it turns bitter, so add it last and keep it moving.

5. 5

   Cool the filling

   • Let the sausage mixture sit in the bowl for 5 minutes, stirring once or twice, so it stops steaming.
   • Cooling prevents the cream cheese from melting into a greasy liquid when mixed.

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   Ready when: The bowl is warm, not hot, to the touch.

6. 6

   Mix the filling

   • Add the softened cream cheese, ½ cup (50 g) Parmesan, ¼ cup (15 g) panko, parsley, red pepper flakes if using, the remaining ¼ teaspoon salt and the remaining pepper to the bowl.
   • Stir with a spatula, mashing the cream cheese into the sausage, until evenly combined and cohesive.
   • Taste and add a pinch more salt if needed.

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   Ready when: The mixture holds together when pressed and no streaks of cream cheese remain.

   Tip: Sausage varies in saltiness, so taste before adding more salt.

7. 7

   Fill the caps

   • Remove the baking sheet from the oven.
   • Carefully flip each cap so the hollow side faces up, and pour off any liquid from the pan.
   • Mix the topping panko and topping Parmesan in a small bowl.
   • Use a spoon or 1-tablespoon scoop to mound about 1 heaping tablespoon (about 18 g) of filling into each cap, pressing gently and rounding the top.
   • Sprinkle each with a pinch of the panko-Parmesan mixture.

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   Ready when: Each cap holds a firm, rounded mound of filling with a light dusting of topping.

   Tip: Be careful when flipping because the caps and pan are hot. Use tongs or a thick towel.

8. 8

   Bake until goldenOven 400°F / 205°C

   • Return the baking sheet to the center rack and bake at 400°F (200°C) for 15–18 minutes, until the tops are golden brown and crisp and the filling is bubbling at the edges.
   • If the tops are pale, broil on high for 1 minute, watching closely.

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   Ready when: The tops are deep golden, the filling sizzles at the edges and reads at least 160°F (71°C) in the center.

   Tip: The broiler can burn the topping in seconds, so don't walk away.

9. 9

   Rest and serve

   • Let the mushrooms rest on the pan for 5 minutes so the filling sets and is cool enough to eat.
   • Transfer to a platter and serve warm.

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   Ready when: The filling is firm and no longer bubbling.