Ingredients
-
2 tablespoons olive oil, divided
-
1 1/2 pounds bulk hot Italian sausage
-
1 1/2 pounds cremini mushrooms, trimmed and quartered
-
1 1/2 tablespoons finely chopped garlic
-
1 (8 ounce) package cream cheese, softened
-
1 (5.2 ounce) package soft Gournay cheese product with basil & chives (such as Boursin)
-
3 ounces pre-shredded low-moisture part-skim mozzarella cheese
-
3 ounces Parmesan cheese, finely shredded, divided
-
cooking spray
-
1 cup panko (Japanese-style breadcrumbs)
-
2 tablespoons unsalted butter, melted
-
2 tablespoons chopped fresh flat-leaf parsley
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Gather all ingredients.
![All ingredients to make stuffed mushroom casserole gathered on a kitchen counter.]()
Dotdash Meredith Food Studios
-
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add sausage; cook, stirring often, until browned and crumbled, about 8 minutes.
![sausage browning in a large pot.]()
Dotdash Meredith Food Studios
-
Using a slotted spoon, transfer cooked sausage to a large bowl, leaving drippings in skillet.
![sausage transferred to a large bowl using a slotted spoon.]()
Dotdash Meredith Food Studios
-
Return skillet to medium-high. Add remaining 1 tablespoon oil to drippings. Add mushrooms; cook, stirring occasionally, until mushrooms are softened, browned, and have released most of their liquid, 8 to 10 minutes.
![Mushrooms added to sausage oil in a large pot.]()
Dotdash Meredith Food Studios
-
Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cream cheese and Gournay cheese; cook, stirring constantly, until cheese is melted and evenly coating mushrooms, about 2 minutes.
![garlic, cream cheese, and Gournay cheese added to mushroom mixture and cooked until melted.]()
Dotdash Meredith Food Studios
-
Transfer mushroom mixture to bowl with sausage, and stir in mozzarella and 1/2 cup of the Parmesan cheese until evenly combined.
![Mushroom mixture added to sausage and mixed until combine in a large glass bowl.]()
Dotdash Meredith Food Studios
-
Spoon into an even layer in a 13- x 9-inch baking dish coated with cooking spray.
![meat and mushroom mixture transferred into a prepared baking dish.]()
Dotdash Meredith Food Studios
-
Stir together panko, melted butter, and remaining 1/4 cup Parmesan cheese in a small bowl. Sprinkle evenly over top of mushroom mixture.
![mushroom mixture topped with breadcrumbs, ready for the oven.]()
Dotdash Meredith Food Studios
-
Bake in preheated oven until topping is golden, about 25 minutes. Sprinkle with parsley. Serve hot.
![Stuffed mushroom casserole baked until golden-brown and topped with fresh chopped parsley.]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 881 | Calories |
| 68g | Fat |
| 30g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 881 | |
| % Daily Value * | |
| Total Fat 68g | 88% |
| Saturated Fat 31g | 155% |
| Cholesterol 158mg | 53% |
| Sodium 1526mg | 66% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 8g | |
| Protein 38g | 77% |
| Vitamin C 2mg | 3% |
| Calcium 364mg | 28% |
| Iron 3mg | 18% |
| Potassium 1064mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
