Savory and cheesy Italian sausage stuffed mushrooms, perfect as an appetizer or party snack.

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Preheat oven to 375°F (190°C).
Clean the mushrooms and remove stems. Chop the stems finely and set aside.
In a skillet over medium heat, cook the Italian sausage until browned. Remove and drain excess fat.
In the same skillet, add olive oil, then sauté chopped onion, garlic, and mushroom stems until softened.
Return sausage to skillet and stir in cream cheese, Parmesan, parsley, salt, and pepper. Mix until well combined.
Spoon the sausage mixture into the mushroom caps and place them on a baking sheet.
Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
Serve warm, garnished with additional parsley if desired.