Classic Stuffed Mushrooms

• Nonstick cooking spray
• 24 oz whole white or baby bella mushrooms
• 12 oz ground sausage
• 6 oz cream cheese
• ⅓ cup panko bread crumbs
• ½ tsp salt
• 3 Tbsp freshly grated Parmesan cheese, divided
• Basil, chopped, for garnish

Preheat oven to 375 F. Coat a large baking dish with nonstick cooking spray.

Remove the mushroom stems and finely chop. Arrange the mushroom caps, hollow side up in the baking dish.

Cook the chopped mushroom stems and the sausage in a nonstick skillet over medium-high heat, breaking up the sausage into small pieces, until the meat is cooked, about 7 minutes. Reduce the heat to medium and stir in the cream cheese until it’s melted, about 2 minutes. Add the panko and remove the skillet from the heat. Stir in the salt and 1½ Tbsp Parmesan.

Fill each mushroom cap with an equal amount of stuffing. Bake 25 minutes, or until the mushrooms are tender. Sprinkle the remaining Parmesan over the mushrooms. Garnish with basil. Makes 8 servings.