Make sure to check out the video below!

Prep time: 15 minutes

Cook time: 60-65 minutes

Materials:

• About 18 large mushrooms (Baby Bella’s or white button mushrooms work great)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2 sweet Italian sausage links
• 2 tbs. Marsala wine
• 3 garlic cloves diced
• 1 cup panko crumbs
• 2 tbs. chopped parsley
• 2/3 tbs. olive oil
• Salt and pepper to taste

Process:

1. Preheat the oven to 325 degrees and line a baking sheet with some parchment paper (for easy clean up 😉).
2. Take a damp paper towel or kitchen towel and clean off your mushrooms. Remove the stems from the mushrooms. Dice the stems and set them aside.
3. Add some olive oil to a skillet and on medium heat add in the sausage links. Cook the sausage 4-5 minutes breaking it up with your wooden spoon until it’s fully cooked through.
4. Add in the diced mushroom stems along with the Marsala wine. Cook until stems cook down and wine evaporates.
5. Add in garlic and cook for about 60 seconds, until fragrant.
6. Season with salt and pepper.
7. Add in panko crumbs and mix well.
8. Shut the heat off and add in the parsley, mozzarella, and Parmesan. Mix well.
9. Drizzle a little bit of olive oil onto your baking sheet.
10. Taking one mushroom at a time place a tbs. or two of the mixture (depending on size of mushrooms) into the mushroom. You want to build a small mound in the mushroom (check out video for visual). Continue to do this until your mushrooms are all gone.
11. Sprinkle a bit of shredded parm over each mushroom and bake for 50 minutes or until mushrooms are fully cooked through and tops are golden brown and crispy.
12. Remove, plate, and Enjoy 😉