Sausage Stuffed Mushrooms

• •
  Mushrooms, Cremini(907g)
• •
  Olive oil(15g)

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

• •
  Turkey Breakfast Sausage(454g)
• •
  Sherry, Dry(8g)
• •
  1/4 teaspoon kosher salt
• •
  1/4 teaspoon ground black pepper
• •
  Green Onion (Scallion)
• •
  Garlic(120g)
• •
  Bread Crumbs, Dry, Plain(60g)
• •
  Cream Cheese, 1/3 Less Fat (Neufchatel)(113g)

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

• •
  Egg Yolk
• •
  Parmesan Cheese(160g)

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

• •
  Parsley, Fresh

Instructions

1. 1Wipe the mushroom exteriors with a paper towel, then remove and finely chop the stems; set the caps aside.
2. 2Heat the olive oil in a large nonstick skillet over medium heat. Add the turkey sausage and break it apart with a sturdy spoon into small pieces, cooking 8–10 minutes until no longer pink and cooked through, then use a potato masher to further break any remaining larger chunks.
3. 3Stir the mushroom stems, dry sherry, salt, and pepper into the skillet with the cooked sausage. Cook over medium heat for 4–5 minutes until the stems are softened and most liquid has reduced.
4. 4Remove the skillet from heat and stir in the green onions, fresh garlic, and bread crumbs; let cool for 5 minutes.
5. 5In a large bowl, combine the cream cheese, egg yolk, and Parmesan with a fork until smoothly blended, then fold in the cooled sausage mixture until fully incorporated.
6. 6Spoon the filling generously into each mushroom cap, creating a mound 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 golden brown and the mushrooms are tender; liquid may seep into the pan—discard it.
8. 8Divide the cooled stuffed mushrooms evenly into 6 airtight containers while still slightly warm, top with fresh parsley just before serving, and refrigerate for meal prep.