Ingredients
Equipment
Method
- Gently wipe the mushrooms clean with a damp paper towel.
- Carefully remove the stems from the mushrooms and finely chop them. Set the caps aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and mushroom stems to the skillet. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Remove the skillet from the heat and transfer the sausage mixture to a large bowl.
- Add the bread crumbs, Parmesan cheese, cream cheese, dried cranberries, parsley, and egg. Season with salt and pepper to taste. Mix well until everything is evenly combined.
- Preheat your oven to 375°F (190°C).
- Lightly brush the mushroom caps with the remaining olive oil.
- Spoon the sausage mixture into each mushroom cap, mounding it slightly.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and cooked through.
- Sprinkle with extra Parmesan cheese and garnish with fresh rosemary sprigs, if desired.
Notes
Make sure you don't soak the mushrooms when cleaning them. If the stuffing is too dry, add a tablespoon or two of olive oil or chicken broth. If the stuffing is too wet, add a little more bread crumbs. Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through. Assemble the mushrooms up to 24 hours in advance and store in refrigerator or freeze before baking.