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Sausage Stuffed Mushrooms

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
1/4 cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Preheat oven to 350 degrees.

Hollow out each mushroom cap, reserve stem and chop slightly.

Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom stems in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.

Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.

Stuff each mushroom cap with sausage mixture and place on a baking sheet.

Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and serve.

*Next time try adding a little cream cheese

THM - replace bread crumbs with an extra 1/4 cup Parmesan cheese.