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1
Preheat the oven to 375u00b0 F.
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2
Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
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3
Carefully remove the stems from the mushrooms and discard or save for an alternative use.
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4
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
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5
Place the cream cheese, Parmesan cheese, panko, parsley, thyme, salt, and pepper in a large bowl. Set aside.
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6
Finely dice the shallot.
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7
Place the shallot and Italian sausage in a large saute pan. Cook over medium-high heat for 5-6 minutes, breaking the sausage up as it cooks, until the sausage is browned and the shallot is softened.
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8
Add the cooked sausage and shallots to the panko and cheese mixture. Allow to cool for 2-3 minutes.
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9
Using clean hands, mix all the ingredients together until thoroughly combined.
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10
With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are generously with stuffing.
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11
Transfer the baking pan to the preheated oven.
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12
Bake for 24-26 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
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13
Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
