Gently clean the mushroom caps and carefully remove the stems. Chop stems and set the full caps aside
Heat the Extra Virgin Olive Oil in a large skillet over medium-high heat
Add the diced onion, bell pepper, and mushroom stems and sauté until tender, about 4-5 minutes
Crumble the Italian Sausage into the pan and cook until deeply browned
Reduce the heat to low. Stir in the softened Cream Cheese until it melts and the mixture becomes smooth
Fold in the dry Stuffing Mix, stirring until evenly combined
Sprinkle on 2 tablespoons of chopped fresh parsley
Transfer the sausage mixture to a mixing bowl
Mix in the Parmesan cheese, eggs, salt and pepper. Taste and adjust the seasoning as needed
Generously spoon the sausage filling into each mushroom cap
Arrange the stuffed mushrooms in a baking dish
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 5 minutes, or until the tops are golden brown. Serve and enjoy!
