Sausage Stuffed Mushrooms

Directions

• Preheat oven to 375°F.
• Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
• Cook the Italian sausage in a skillet over medium heat until browned, breaking it apart with a spatula.
• Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 2-3 minutes until the garlic is fragrant and the mushroom stems are softened. Remove the skillet from heat, drain excess fat and let the mixture cool slightly.
• In a medium bowl, combine the cooked sausage mixture with the softened cream cheese, grated parmesan cheese, smoked paprika and 1/4 teaspoon kosher salt. Mix well until all ingredients are evenly incorporated. Taste and adjust salt as needed.
• Place the mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Arrange cavity side up.
• Spoon the sausage and cream cheese mixture into each mushroom cap, pressing slightly to pack the filling.
• Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
• Remove the mushrooms from the oven and let them cool slightly. Garnish with chopped parsley if desired.