We call these ‘Christmas Mushroom Marvels’ because they’re the star of our holiday appetizers!

Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
In a skillet over medium heat, add the olive oil and sauté the chopped mushroom stems and garlic until softened, about 3 minutes.
Add the sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Remove the skillet from heat and stir in the cream cheese, Parmesan cheese, parsley, and black pepper until well combined.
Stuff each mushroom cap with the sausage mixture, pressing gently to pack the filling. Top with more cheese if desired.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

Allow to cool slightly before serving.
Variations & Tips
For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes to the filling. You can also experiment with different cheeses, such as mozzarella or goat cheese, for a unique flavor profile. If you prefer a vegetarian option, substitute the sausage with finely chopped spinach and sun-dried tomatoes, and add a bit more cheese to bind the filling. For an extra touch, sprinkle some chopped fresh herbs like thyme or oregano over the mushrooms before baking.