Ingredients
- pound bulk Italian sausage
- medium fresh mushrooms
- tablespoons minced fresh parsley, divided
- (3 ounce) packages cream cheese, softened
Instructions
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Step 1
I start by browning the Italian sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Once no pink remains, I drain off any excess grease. Meanwhile, gently twist off the mushroom stems and discard them, then arrange the caps in a single layer on a microwave-safe plate. A quick two-minute zap on high softens them slightly, and you’ll need to pour off the released liquid. In a small mixing bowl, blend the softened cream cheese, three tablespoons of parsley, and the cooked sausage until everything is well combined. A small cookie scoop works wonders for filling the mushrooms evenly. Spoon the mixture generously into each cap, mounding it slightly. Pop the plate back into the microwave and cook at 70% power for about five to seven minutes, just until the filling is hot and the mushrooms are tender. Check at the five-minute mark to avoid overcooking. Once done, drain any excess liquid and let them sit for a couple of minutes so the flavors settle. Finally, sprinkle the remaining parsley over the top before serving.