2tablespoonsfresh parsley, chopped (plus more for garnish)
Instructions
Preheat oven to 400°F / 205°C
Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
Add the garlic and cook about 1 more minute.
Add the breadcrumbs and saute until toasted, about 2-3 minutes.
Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
Bake for 15-20 minutes until golden on top.
Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.
Notes
You can stuff these with other fillings, see post for options.
If you use uncooked sausage, you will need to cook it. You can saute it with the other filling ingredients. Add it before you add the breadcrumbs.
The nutrition facts will vary depending on the sausage you use.
This makes 24 mushrooms, serving size is 4 mushrooms.