Ingredients

• Cooking spray
• 1 pound ground breakfast sausage 
• 4 ounces cream cheese 
• ½ cup grated Parmesan cheese (about 2 ounces)
• 3 cloves garlic, minced 
• 1 teaspoon dried Italian seasoning 
• 1 teaspoon kosher salt 
• ½ cup panko bread crumbs
• 2 tablespoons unsalted butter, melted 
• 2 pounds large white button mushrooms (about 35), wiped clean, stems removed
• Chopped fresh parsley
  
  

Directions

1. Preheat the oven to 375°F. Line a baking sheet with foil and spray with cooking spray.
2. In a large nonstick skillet, cook the sausage over medium heat, stirring often to break up into small pieces, until browned, 6 to 8 minutes. Stir in the cream cheese, ¼ cup of the Parmesan, 2 of the minced garlic cloves, the Italian seasoning, and salt. Mix until cream cheese and Parmesan melt and completely coat the sausage, about 2 minutes. Remove from the heat and let cool for 10 minutes.
3. To make the topping: In a small bowl, stir together the panko, remaining ¼ cup Parmesan, the melted butter, and remaining minced garlic clove.
4. Place a heaping tablespoon of the sausage mixture into the cavity of each mushroom, completely filling it. Place the filled mushrooms on the prepared baking sheet, spacing them an inch apart. Sprinkle each mushroom with the panko topping.
5. Bake until a golden crust forms, 20 minutes. Let cool for 5 minutes before serving promptly. Garnish with chopped parsley.
6. Store in an airtight container in the refrigerator for up to 2 days.

Adapted from the fall 2026 issue of Magnolia Journal and Magnolia Table, Volume 3.