Ingredients
- 12 oz. Ground Duck
- 1/2 tsp Sage, ground
- 1/2 tsp Basil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Thyme
- 20 Large White Mushrooms
- 3 Tbsp. Olive Oil
- 6 oz. Cream Cheese
- ½ Cup Panko
- ½ Cup Grated Parmesan
- 2 Tbsp. Parsley, Chopped
- 4 Garlic Cloves, Minced
Direction
- Preheat oven to 375 degrees.
- Remove the stems of the mushrooms and chop finely.
- Mix Ground Duck with the sage, basil, salt, pepper, and dried thyme to create duck sausage.
- Heat 1 tbsp. olive oil in sauté pan on medium heat. Brown the sausage for 5-7 minutes then add the chopped mushroom stems and minced garlic and cook for an additional 5 minutes.
- Add panko and cream cheese to mixture and stir until combined. Remove from heat then stir in parsley and ¼ cup parmesan.
- Lay mushroom caps out on a large pan and drizzle each mushroom cap with remaining olive oil. Fill each mushroom cap generously with the duck sausage mixture then top with remaining parmesan cheese.
- Bake for 25 minutes or until golden brown.