Instructions

• Preheat oven to 400°F and spray a baking sheet with cooking spray.
• Remove stems from the 18 large mushrooms; finely chop the stems and discard the very end if it is tough. Place the mushroom caps hollow side up on the prepared baking sheet.
• Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat.
• Add 8 ounces Italian sausage, the chopped mushroom stems, and 1/3 cup finely chopped sweet onion to the skillet. Use a wooden spoon to break the sausage into small pieces and cook until the sausage is cooked through (no pink remains) and the onion is softened.
• Add the 1 minced clove garlic and cook 1 minute more.
• Remove the skillet from the heat and let the mixture cool about 5 minutes.
• Stir in 3 tablespoons mayonnaise, 1 cup herb stuffing mix, and 1/2 teaspoon black pepper. Fold in 1/3 cup shredded Monterey Jack cheese until evenly combined.
• Place a heaping spoonful of the filling into each mushroom cap (all 18 caps).
• Bake for 20 minutes, until the mushrooms are tender and the filling is heated through.
• Sprinkle with chopped fresh parsley before serving.