• 20 to 24 baby bella mushrooms, cleaned and stems removed
• 3 tablespoons unsalted butter, divided
• ½ cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces (½ pound) Italian sausage, mild or hot
• 4 ounces cream cheese, softened
• ½ cup shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
• ¼ cup grated parmesan cheese
• ¼ cup fresh parsley, finely chopped, divided
• ¼ cup roasted red peppers, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup panko breadcrumbs

Directions:
Bake for 25–30 minutes, or until the tops are golden brown and the mushrooms are tender. Garnish with the remaining parsley and serve warm.Preheat the oven to 375°F. Line a baking sheet with parchment or lightly grease with cooking spray. Place the mushroom caps top-down on the sheet.

Melt 1 tablespoon butter in a pan over medium-low heat. Add the onion and garlic and cook, stirring often, until softened, 3–4 minutes. Transfer to a bowl and set aside.

In the same pan, cook the sausage over medium heat until lightly browned, 6–7 minutes, breaking it into small pieces as it cooks.

In a medium bowl, combine the cooked sausage, onion mixture, cream cheese, parmesan, shredded cheese, half of the parsley, roasted red peppers, salt, and pepper. Stir until fully combined. Taste and adjust seasoning.

Fill each mushroom cap with a heaping mound of filling and press to pack it in firmly.

Melt the remaining 2 tablespoons of butter in a small bowl and mix with the panko breadcrumbs. Dip the tops of the stuffed mushrooms into the breadcrumb mixture to coat, then place back on the baking sheet, spacing them about 1 inch apart.

At this point, the mushrooms may be covered and refrigerated for up to 24 hours before baking.

Bake for 25–30 minutes, or until the tops are golden brown and the mushrooms are tender. Garnish with the remaining parsley and serve warm.