Ingredients:

  • 24 large Cremini Mushrooms, cleaned, stems removed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Black Pepper, plus more to taste
  • 8 oz Sweet Italian Sausage, casings removed
  • Reserved Mushroom Stems, finely minced
  • 1/4 cup Yellow Onion, finely minced
  • 3 cloves Garlic, finely minced
  • 1 cup Whole Milk Ricotta Cheese, drained
  • 1/2 cup Freshly Grated Parmesan Cheese, plus 2 Tbsp for topping
  • 1/4 cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Lemon Zest
  • 1/8 tsp Freshly Grated Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Gently wipe mushroom caps clean. Carefully remove and finely mince the stems; set caps aside. Drizzle the mushroom caps with 1 Tbsp (15 ml) of olive oil and season lightly with salt and pepper. Place them hollow side up on the prepared baking sheet.
  3. Heat the remaining 1 Tbsp of olive oil in a frying pan over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain off excess fat.
  4. Add the minced mushroom stems and onion to the pan with the sausage. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Remove the mixture from the heat and allow it to cool slightly for 5 minutes.
  5. In a large mixing bowl, combine the drained ricotta, 1/2 cup of Parmesan, Panko breadcrumbs, parsley, lemon zest, and nutmeg.
  6. Fold the slightly cooled sausage and aromatic mixture into the ricotta base. Mix gently until just combined. Taste the filling and adjust salt and pepper as needed.
  7. Using a small spoon, generously mound the filling into each mushroom cap, pressing down lightly to create a gentle dome.
  8. Bake for 20 minutes at 375°F (190°C). The filling should be heated through and the mushrooms should be tender.
  9. Sprinkle the remaining 2 Tbsp of Parmesan over the tops of the mushrooms. Return to the oven for an additional 3-5 minutes, or until the cheese is golden brown and bubbling.
  10. Let the mushrooms rest on the baking sheet for 5 minutes before transferring them to a serving platter. Serve immediately while warm.