Target: 6 × 4 inches · landscape

Sausage-Stuffed Cremini Mushrooms

60 min · 8 servings

Ingredients

□ 1 1/2 lb medium cremini mushrooms, stems reserved

□ 8 oz mild Italian sausage, casings removed

□ 1 tbsp olive oil

□ 2 garlic cloves, finely minced

□ 1/2 cup panko breadcrumbs

□ 1/3 cup finely grated Parmesan cheese

□ 2 tbsp chopped fresh parsley

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Heat oven to 400 F; line a rimmed pan. Wipe mushrooms dry, remove stems, chop them finely, and set caps cavity-side up.

2. Brown sausage in olive oil; cook chopped stems until tender and dry. Stir in garlic for 30 seconds, then remove from heat.

3. Mix in panko, Parmesan, parsley, salt, and pepper; rest 3 minutes. Fill caps loosely and arrange in one layer.

4. Bake 18 to 22 minutes at 400 F, until tender, browned, and 165 F in the centers. Rest 5 minutes and serve warm.

5. For potluck, cool briefly on a rack, chill and transport covered; rewarm uncovered on a rack at 350 F for 8 to 12 minutes.

Cook’s note: Dry caps and a loose filling help the mushrooms brown without pooling moisture.