Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 3 pounds baby portobello mushrooms (or large white mushrooms), brushed clean, and any dark gills removed (use a spoon to scrape out)
- 1 pound fresh sage pork sausage
- 1/4 cup minced onion
- 1 large clove garlic, pressed
- 8 ounces cream cheese, at room temperature
- 2/3 cup soft bread crumbs
- 2 Tablespoons minced fresh parsley
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
- Sweet Hungarian paprika
Remove stems from the mushroom caps, trimming mushroom stems and reserving them for the stuffing. Place mushrooms cavity side up on the prepared pan. Set aside.
Place trimmed mushroom stems in a food processor fitted with the metal blade. Pulse until roughly chopped into 1/4-inch bits. (Alternatively, you may also mince them with a knife.) Set aside.
Saute sausage and onions in a skillet just until cooked through, breaking it up as you cook it. Drain any excess oil, if necessary. Add garlic and chopped mushroom stems. Gently saute until mushroom moisture is released and evaporates. Set aside to cool.
Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley. Mix thoroughly. Mound sausage mixture into mushroom caps. Sprinkle with Parmesan cheese and sweet paprika.
Bake stuffed mushrooms for 25 to 30 minutes or until mushrooms are tender and tops are golden. Let cool for 5 minutes before serving.
Yield: about 8 to 10 servings, depending upon the size of the mushrooms