Directions

1. Cut Tribeca Oven French Baguette into 1-inch pieces. Arrange the bread pieces in an even layer on a rimmed baking sheet. Bake in a convection oven at 325℉ for 18-25 minutes, until the bread is crisp and light golden-brown. Allow to cool completely at room temperature. Place the bread in the bowl of a food processor. Pulse, until reduced to a small crumb. Store half the breadcrumbs in an airtight container to use in another preparation.
2. In a large bowl, combine the remaining breadcrumbs, 1/2 cup Parmesan cheese and 2 cloves garlic. Set aside.
3. Preheat a convection oven to 375°F and line a rimmed baking sheet with parchment paper. In a large skillet over medium-high heat, heat oil. Add the remaining garlic and cook until fragrant, about 30 seconds. Stir in the chopped mushroom stems and cook until golden-brown and pan is dry, about 3-5 minutes.
4. Add the sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until sausage is cooked through and begins to brown. Drain any excess grease. Allow to cool slightly at room temperature.
5. In a large bowl, combine the sausage, cream cheese, remaining Parmesan, thyme, rosemary, crushed red pepper flakes, remaining garlic, salt and pepper.
6. Using 2 spoons, stuff each mushroom with about 1 heaping tablespoon of filling mixture. Place onto prepared baking sheet and sprinkle with breadcrumb mixture.
7. Bake until the mushrooms are tender and breadcrumbs are golden-brown, about 15-18 minutes. Garnish with additional thyme and serve.