Ingredients
Directions
Preheat oven to 450°F.
Gently clean portobello mushrooms with a damp paper towel—avoid rinsing to keep them from getting soggy.
Remove stems and gills from the mushrooms with a small spoon. Brush caps with olive oil and place cap-side up on a greased wire rack. Roast for 5–10 minutes, until lightly browned.
Remove mushrooms from the oven and let them rest cap-side up for 15 minutes to release moisture. Lower oven temperature to 375°F.
For the stuffing, warm 1 tablespoon of olive oil in a skillet over medium heat. Sauté minced garlic and shallots for 2–3 minutes, until fragrant.
Add Smithfield ground sausage, breaking it apart with a wooden spoon. Cook until browned and fully done.
Reduce heat to low. Stir in marjoram, thyme, sage, salt, pepper, and panko. Cook for 2 minutes, stirring constantly. Add cream cheese and stir until melted.
Remove from heat and fold in shredded cheddar and Parmesan.
Flip mushroom caps over and generously fill with sausage mixture. Bake for 10–15 minutes, until tops are golden
Garnish with fresh parsley, serve warm and enjoy!
