2 pounds large mushrooms, stems removed and reserved
1 clove garlic, minced
4 ounces cream cheese, cubed, softened
¾ cup dry Italian bread crumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil
Prep: 45 Minutes
Cook: 20 Minutes
Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.
Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.
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