Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Large skillet (12-inch)
• •Small spoon for hollowing caps
• •Pastry brush

Instructions

1. 1

   Prepare the mushrooms

   Wipe each mushroom clean with a damp paper towel. Never submerge mushrooms in water. They're little sponges and will turn soggy in the oven. Twist and pull to remove stems, then use a small spoon to gently scrape away the dark gills. This creates more room for filling and prevents the caps from weeping dark liquid. Finely chop the stems and reserve. You should have about one cup of chopped stems.

   Look for mushrooms with deep, cup-shaped caps. Flat specimens won't hold enough filling to be satisfying.
2. 2

   Season the caps

   Arrange mushroom caps hollow-side up on a rimmed baking sheet. Brush the insides and rims with one tablespoon of olive oil and season lightly with salt. Let them sit while you prepare the filling. The salt will draw out some moisture, which you'll blot away before filling.

3. 3

   Brown the sausage

   Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into small crumbles with a wooden spoon, until deeply browned and cooked through, about six minutes. You want actual color here, not gray steamed meat. The fond that builds on the pan bottom is pure flavor. Transfer sausage to a bowl, leaving the rendered fat behind.

   Resist the urge to stir constantly. Let the sausage sit and develop a crust before breaking it apart.
4. 4

   Build the filling base

   Reduce heat to medium. Add chopped mushroom stems and shallot to the skillet. Cook, stirring occasionally, until the stems release their liquid and it evaporates, about five minutes. Add garlic and cook until fragrant, thirty seconds. Pour in white wine, scraping up any browned bits from the pan bottom. Let it bubble until nearly evaporated, about two minutes. The kitchen should smell like an Italian grandmother's house.

5. 5

   Combine the filling

   Transfer the mushroom mixture to the bowl with the sausage. Add half a cup of the Parmesan, all the breadcrumbs, parsley, thyme, and red pepper flakes. Stir until everything comes together into a cohesive mixture. Taste and adjust seasoning. The filling should be boldly seasoned since it's going into earthy, mild mushroom caps.

6. 6

   Stuff the caps

   Preheat your oven to 400°F. Blot any moisture from the mushroom caps with paper towels. Mound filling generously into each cap, pressing gently to compact. Don't be shy. These should look abundant, slightly overstuffed. Drizzle with melted butter and sprinkle remaining quarter cup of Parmesan over the tops.

7. 7

   Bake until golden

   Bake until mushrooms are tender, filling is heated through, and the cheese topping turns golden brown with crispy edges, twenty to twenty-five minutes. The caps will shrink slightly and may release some liquid onto the pan. This is normal. Let them rest for five minutes before serving. They're molten inside straight from the oven.

   For extra-crispy tops, run them under the broiler for sixty seconds after baking. Watch them like a hawk. Cheese goes from golden to burnt in moments.
8. 8

   Serve immediately

   Transfer to a warm platter, leaving any pooled liquid behind. Scatter a few fresh parsley leaves over the top if you like, though they're beautiful without. Serve warm. These disappear fast, so have your guests nearby before you bring out the platter.

Chef Tips

• •Sweet Italian sausage is traditional, but hot Italian sausage adds welcome heat. Use whichever suits your crowd. For a milder filling, substitute breakfast sausage seasoned with a pinch of fennel seed.
• •Parmigiano-Reggiano is worth the expense here. Domestic parmesan tastes flat and doesn't melt with the same golden, nutty character. Look for the stamp on the rind.
• •For larger gatherings, this recipe scales easily. Double or triple the filling and buy mushrooms by the pound. One pound yields roughly sixteen caps, depending on size.
• •Pair these with a crisp Vermentino or Pinot Grigio. The acidity cuts through the richness of the sausage and cheese.

Advance Preparation

• •The filling can be made up to two days ahead and refrigerated. Bring to room temperature before stuffing.
• •Mushrooms can be cleaned, hollowed, and stuffed up to eight hours before baking. Cover tightly with plastic wrap and refrigerate. Add five minutes to baking time if baking cold.
• •Baked mushrooms hold reasonably well in a 200°F oven for up to thirty minutes, though the tops lose some crispness. For parties, bake in batches and replenish the platter.
• •These do not freeze well. The mushrooms turn watery upon thawing. Make them fresh.

Frequently Asked Questions

Nutrition Information

1 serving (about 85g)