1 package large white mushrooms (10–12 mushrooms)

½ pound Italian sausage, crumbled

½ sweet onion, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

8 tablespoons Marsala wine

3 tablespoons melted butter

4 tablespoons extra virgin olive oil

½ cup panko breadcrumbs

4 ounces Philadelphia Italian Herb Cooking Creme (or 4 ounces cubed cream cheese + 1 teaspoon Italian seasoning)

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

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Preheat oven to 375°F (190°C).
Clean mushrooms, remove stems, and finely chop stems. Set caps aside.
Heat olive oil in skillet and cook sausage until browned.
Add onion, garlic, and chopped mushroom stems; cook until softened.
Stir in Worcestershire sauce and Marsala wine; simmer until liquid reduces.
Remove from heat and stir in cooking creme (or cream cheese + seasoning). Season with salt and pepper.
Mix in half of the breadcrumbs.
Brush mushroom caps with melted butter and place on a baking sheet.
Fill each cap with sausage mixture and sprinkle remaining breadcrumbs on top.
Bake 18–20 minutes until golden brown and mushrooms are tender.
Garnish with parsley before serving.

Swap sausage with ground beef, or turkey sausage.

Add mozzarella or Parmesan to filling for extra richness.

Use portobello mushrooms for an entrée-style version.

Sherry or dry white wine can replace Marsala.

For vegetarian, skip sausage and add spinach or sun-dried tomatoes.