Sausage Stuffed Mushrooms

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  32 oz Mushrooms, Cremini
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Turkey Breakfast Sausage
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  0.5 tbsp Sherry, Dry
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  4 Green Onion (Scallion)(60g)
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  2 Garlic(6g)
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  0.3 cup Bread Crumbs, Dry, Plain
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  4 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 Egg Yolk(17g)
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  0.7 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Preheat your oven to 375°F. Wipe the mushroom caps clean with a paper towel, then pop out the stems and finely chop them; set the caps aside.
2. 2Heat the olive oil in a large nonstick skillet over medium heat. Add the Italian turkey or chicken sausage and break it into small crumbles with a sturdy spoon, cooking 8–10 minutes until no longer pink and cooked through.
3. 3Add the chopped mushroom stems, sherry vinegar, kosher salt, and black pepper to the skillet. Cook over medium heat for 4–5 minutes, stirring occasionally, until the stems have softened and most of the liquid has evaporated.
4. 4Remove the skillet from heat and stir in the green onions, garlic, and Italian seasoned breadcrumbs. Let the mixture cool for 5 minutes.
5. 5In a large bowl, mash the cream cheese, egg yolk, and Parmesan together with a fork until smooth. Fold in the cooled sausage mixture until fully combined.
6. 6Spoon the filling generously into each mushroom cap, mounding it slightly on top, then arrange the filled caps snugly in a single layer in a baking dish.
7. 7Bake at 375°F for 18–22 minutes until the filling is set and golden and the mushroom caps are tender; drain off any liquid that collects in the dish.
8. 8Let the stuffed mushrooms cool slightly, then divide them evenly into meal-prep containers. Top with chopped fresh parsley just before serving.