Everything Kelsey makes is amazing, so it's no surprise that these stuffed mushrooms were fantastic. I had three (oops!), & only stopped there for fear of total embarrassment.
12 whole fresh mushrooms
1 lb. Italian sausage
1 bunch scallions (green onions), chopped
1 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350°. Grease baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems & hollowing out the center of the mushroom.
Heat large skillet over medium high heat. Brown Italian sausage. Remove from skillet and reserve 1 Tablespoon grease. Set aside to cool in large bowl.
Add chopped scallions to skillet. Cook until scallions are fragrant & translucent. Add scallions to sausage. Let cool.
When sausage & scallion mixture is no longer hot, stir in cream cheese, Parmesan cheese, bread crumbs, kosher salt & freshly ground pepper. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Top with Parmesan cheese. Arrange the mushroom caps on prepared baking sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot & liquid starts to form under caps.
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