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Sausage Stuffed Mushrooms Ingredients SAVE RECIPE • 2 tbsp. olive oil, plus more for pan • 1 lb. button mushrooms or cremini (about 32 mushrooms) • 1 shallot, chopped • 2 cloves garlic, chopped • 4 oz. (about 1 link) sweet sausage, casing removed • 1/4 c. chopped fresh flat-leaf parsley • 1 tsp. grated lemon zest, plus 2 teaspoons juice • 1 tsp. fresh thyme leaves, chopped • 1/4 c. panko breadcrumbs • 1 oz. grated Parmesan (about 1/4 cup) Directions Step 1 Preheat oven to 350ºF. Lightly grease a large, rimmed baking sheet. Remove stems from mushrooms and chop. Place mushroom caps, stem sides up, on prepared baking sheet. Step 2 Heat oil in a large skillet over medium heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes. Add chopped mushroom stems and season with salt and pepper. Cook, stirring, until starting to brown, 7 to 9 minutes. Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes; transfer to a bowl. Step 3 Add parsley, lemon zest and juice, thyme, panko, and Parmesan, and stir to combine. Fill mushroom caps with filling. Bake until mushrooms are tender, 28 to 30 minutes. Serve immediately. @FoodAndRecipesWithCherokee 🦉