Preheat and prep: Set your oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it. Wipe mushrooms clean with a damp towel, then gently remove the stems. Finely chop the stems and save them for the filling.

Season the caps: Place the mushroom caps, hollow side up, on the tray. Brush or mist with olive oil and lightly season with salt and pepper. This helps them roast rather than steam.

Cook the sausage: Heat 1 tablespoon olive oil in a skillet over medium. Add the Italian sausage, breaking it up as it cooks, until browned and cooked through, about 5–6 minutes. Transfer to a bowl, leaving a little fat in the pan.

Sauté aromatics and stems: In the same pan, add the chopped mushroom stems and a pinch of salt. Cook 3–4 minutes until most moisture cooks off. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Make the filling: In a mixing bowl, combine the cooked sausage, sautéed stems and garlic, cream cheese, mozzarella, Parmesan, almond flour, parsley, basil (or Italian seasoning), red pepper flakes if using, lemon zest, and a few grinds of black pepper. Mix until smooth and cohesive. Taste and adjust salt if needed.

Stuff the mushrooms: Spoon the filling into each mushroom cap, mounding it slightly. Press gently so it adheres. Sprinkle a little extra Parmesan on top for a golden crust.

Bake: Bake at 400°F for 15–18 minutes, until the tops are browned and the mushrooms are tender but not collapsing. If you want extra color, broil for 1–2 minutes at the end, watching closely.

Rest and garnish: Let the mushrooms rest 3–5 minutes so the filling sets. Finish with a drizzle of olive oil and a sprinkle of fresh parsley or basil.

Serve: Enjoy warm as an appetizer or pair with a simple salad for a light meal.