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- 2 tbsp. olive oil, plus more for pan
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- 1/4 c. chopped fresh flat-leaf parsley
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- 1 lb. button mushrooms or cremini (about 32 mushrooms)
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- 1 tsp. grated lemon zest, plus 2 tsp juice
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- 1 tsp. fresh thyme leaves, chopped
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- 1/4 cup panko breadcrumbs
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- 4 oz. (about 1 link) sweet sausage, casing removed
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Directions:
- 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.
- 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.
- 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.
Thanks to our friends at Country Living for this tasty recipe!