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Preheat oven to 375 degrees.
Wash the mushrooms and remove the stems. Finely chop the stems and reserve the mushroom caps.
Add the sausage to a skillet over medium heat and cook through, breaking up the sausage as it cooks.
Combine sausage, cream cheese, mushroom stems, Parmesan, and Italian seasoning in a bowl and stir well to combine.
Coat the outside of the mushrooms with olive oil.
Using a spoon, fill each mushroom cap with the filling.
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are cooked through.
Sprinkle with parsley before serving.
TIPS AND NOTES:
We prefer mild Italian sausage in this recipe, but spicy will work well too.
A pound of mushrooms will be around 20 to 24 mushrooms depending on their size.
Nutritional information:
Serving: 1 mushroom | Calories: 62 kcal (3%) | Carbohydrates: 4 g (1%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated fat: 2 g (13%) | Polyunsaturated fats: 3 g | Cholesterol: 11 mg (4%) | Sodium: 104 mg (5%) | Fiber: 2 g (8%) | Sugar: 1g (1%) | Net carbs: 2 g (4%)
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