Perfect stuffed mushrooms
- 1 carton of Costco baby portobello mushrooms
- 1/2 cup panko flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 of an onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 pound Italian sausage
- 2 tablespoons parsley, chopped
- 4 oz. cream cheese
- salt and pepper to taste
Preheat oven to 375 degrees F. Remove the stems from the mushrooms. Chop stems finely and mix with the onions. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium-high heat. Add mushrooms and onions until the liquid has been drawn out of the mushrooms and the onions are soft, about 7 minutes. Set aside to cool in a mixing bowl.
In the same pan, add another tablespoon of butter and stir in the panko flakes. Sauté until the flakes are lightly browned, about two minutes. Place flakes in the mixing bowl with mushrooms and onions.
In the same pan add the loose sausage (remove from casings if necessary). Cook until meat is browned, about 7 minutes. Place the meat on a cutting board and chop finely. Add to the mixing bowl.
Toss in the Parmesan, parsley and cream cheese and mix thoroughly (hands are best). Add salt and pepper.
Stuff each mushroom with a heaping amount of filling and place on a baking sheet. Top with more grated Parmesan.
Bake for about 30 minutes or until lightly browned. Serve immediately.