Best Stuffed Mushrooms

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.

Gently clean the mushrooms with a damp paper towel (do not wash under water). Carefully twist and pull to remove the stems. Place the mushroom caps hollow-side-up on the prepared baking sheet. Finely chop the mushroom stems and set aside.

Heat a large skillet over medium-high heat. Add the sausage (casings removed) and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet.

To the same skillet, add the chopped mushroom stems and the finely chopped shallot. Sauté over medium heat until softened and most of the moisture has evaporated, about 4-5 minutes. Add the minced garlic and cook for one more minute until fragrant.

In a medium mixing bowl, combine the cooked sausage, the mushroom stem mixture, the softened cream cheese, 1/4 cup of the Parmesan cheese, chopped parsley, thyme, and black pepper. Stir until everything is well combined. Taste the mixture and add a pinch of salt only if needed, as the sausage and cheese are already salty.

Using a small spoon, generously mound the filling into each mushroom cap.

In a small, separate bowl, toss together the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese. Sprinkle this panko mixture evenly over the top of each stuffed mushroom.

Bake for 18-22 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.

Let the mushrooms cool for a few minutes before transferring to a serving platter. Garnish with additional fresh parsley and serve warm.