Sausage-Stuffed Mushrooms

Preheat oven to 350°F. Clean mushrooms with a clean kitchen towel. Remove stems; chop the stems and place in a medium bowl. Add 1 tablespoon oil and toss to coat; set aside. Using a spoon, scrape and discard the gills from the mushroom caps. Arrange the caps, stem-side up, in a 9-by-13-inch baking dish.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until browned, crumbly and no longer pink, about 4 minutes. Stir in the reserved chopped mushroom stems, scallions, garlic and pepper; cook, stirring occasionally, until the mushrooms are softened, about 2 minutes. Remove from heat and immediately add cream cheese; stir until well combined. Stir in breadcrumbs, parsley and Parmesan.

Spoon about 2 tablespoons sausage mixture into each mushroom cap, mounding slightly (you should use all the sausage mixture).

Bake until the filling is well browned and the mushrooms are very tender, about 30 minutes. Garnish with additional parsley, if desired.