Step 1 of 13
Italian Sausage-Stuffed Mushrooms
Preheat the oven to 375°F.
Step 2 of 13
Italian Sausage-Stuffed Mushrooms
Line a square baking dish with aluminum foil and spray with nonstick cooking spray. Set aside.
Step 3 of 13
Italian Sausage-Stuffed Mushrooms
Remove the stems from the mushrooms and discard, or save for another use.
Step 4 of 13
Italian Sausage-Stuffed Mushrooms
Arrange the mushrooms in the baking dish with the cavities facing up. Set aside.
Step 5 of 13
Italian Sausage-Stuffed Mushrooms
Place the cream cheese, Parmesan, panko, parsley, thyme, salt, and black pepper in a large mixing bowl. Set aside.
Step 6 of 13
Italian Sausage-Stuffed Mushrooms
Finely dice the shallot.
Step 7 of 13
Italian Sausage-Stuffed Mushrooms
In a large sauté pan over medium-high heat, cook the shallot and sausage, breaking the sausage up with a spatula as it cooks, until sausage is browned and shallot is softened, 5-6 minutes.
Step 8 of 13
Italian Sausage-Stuffed Mushrooms
Add the cooked sausage and shallots to the panko and cheese mixture. Allow to cool for 2-3 minutes.
Step 9 of 13
Italian Sausage-Stuffed Mushrooms
Using a rubber spatula or clean hands, mix all the ingredients together until thoroughly combined.
Step 10 of 13
Italian Sausage-Stuffed Mushrooms
With a small spoon and clean hands, stuff a generous tablespoon of filling into each mushroom. Use enough so that the mushrooms are tightly packed and domed with stuffing.
Step 11 of 13
Italian Sausage-Stuffed Mushrooms
Bake the mushrooms on middle rack of oven until stuffing is bubbling and golden brown, 20-23 minutes.
Step 12 of 13
Italian Sausage-Stuffed Mushrooms
Check to see that mushrooms are done. Remove from oven or add time as needed.
Step 13 of 13
Italian Sausage-Stuffed Mushrooms
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.