Italian Sausage-Stuffed Mushrooms

• 12 cremini mushrooms large
• 4 ounces cream cheese softened
• 2 ounces grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• black pepper to taste
• 1 shallots finely diced
• 6 ounces italian sausage uncased

1. Preheat the oven to 375u0b0 F.
2. Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
3. Carefully remove the stems from the mushrooms and discard or save for an alternative use.
4. Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
5. Place the cream cheese, Parmesan cheese, panko, parsley, thyme, salt, and pepper in a large bowl. Set aside.
6. Finely dice the shallot.
7. Place the shallot and Italian sausage in a large saute pan. Cook over medium-high heat for 5-6 minutes, breaking the sausage up as it cooks, until the sausage is browned and the shallot is softened.
8. Add the cooked sausage and shallots to the panko and cheese mixture. Allow to cool for 2-3 minutes.
9. Using clean hands, mix all the ingredients together until thoroughly combined.
10. With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are generously with stuffing.
11. Transfer the baking pan to the preheated oven.
12. Bake for 24-26 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
13. Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.

mushrooms, cream cheese, parmesan cheese, breadcrumbs, parsley, thyme, salt, black pepper, shallots, italian sausage

Taken from www.yummly.com/recipe/Italian-Sausage-Stuffed-Mushrooms-9029494 (may not work)