Cheesy Sausage Stuffed Mushrooms

Instructions

Step 1: Preheat oven to 375°F (190°C) and lightly grease a baking dish./nStep 2: Clean mushrooms and remove stems, setting caps aside. Finely chop the stems./nStep 3: Heat olive oil in a skillet over medium heat and cook sausage until browned. Add chopped mushroom stems and garlic, cooking until softened./nStep 4: Remove from heat and mix in cream cheese, mozzarella, Parmesan, breadcrumbs, salt, pepper, Italian seasoning, and parsley./nStep 5: Spoon the filling into each mushroom cap, pressing gently to pack./nStep 6: Arrange stuffed mushrooms in the baking dish and sprinkle extra mozzarella on top./nStep 7: Bake for 18–22 minutes or until mushrooms are tender and tops are golden and bubbly./nStep 8: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave briefly. These can also be assembled ahead of time and baked when ready to serve.