Ingredients:

  • 1 lb cremini or white button mushrooms, stems removed
  • 2 tbsp olive oil
  • 1 lb ground turkey sausage
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the mushroom caps with olive oil and a pinch of salt on a baking sheet; roast for 5 minutes to remove excess moisture.
  3. In a skillet over medium-high heat, brown the ground turkey sausage, breaking it into small crumbles, until mahogany-colored and the internal temperature reaches 160°F (71°C).
  4. Stir in the minced garlic and cook for 1 minute until fragrant, then remove the skillet from heat.
  5. In a mixing bowl, season the softened cream cheese with the black pepper, then fold in the browned sausage, Parmesan cheese, and chopped parsley until the filling is a cohesive, velvety paste.
  6. Spoon a generous amount of the mixture into each pre-baked mushroom cap, pressing down slightly.
  7. Return the stuffed mushrooms to the oven; if the quantity does not fit in one layer on the baking sheet, cook in batches.
  8. Bake for 12–15 minutes, or until the cheese is bubbling and the mushroom edges are slightly shriveled and golden.