Preheat a large skillet to medium-high heat. Add the butter and, once melted, add the ground pork sausage.

Cook for 7-10 minutes until fully cooked. Once it's nearly finished cooking, add the finely diced shallots, garlic, poultry seasoning, and a sprinkle of salt and pepper. Mix well and saute for a couple more minutes. Taste and add more salt as necessary.

While the meat is cooking, prepare the mushrooms. Gently clean the mushrooms with a damp paper towel. Avoid soaking them in water because they will absorb the moisture and become soggy.

Once clean, gently twist and pull off the stems. To get a little more room for the stuffing, use a small spoon to scoop out the dark gills inside the cap. This step is optional but makes it easier to fill later on.

Now, it's time to make the stuffing mixture. Add the cooked sausage mixture, cream cheese, breadcrumbs, and parmesan cheese to a large bowl. Mix until everything is well incorporated. I find that it is easiest to mix with my hands so that I can make sure everything has fully come together.

Stuff each mushroom with a generous scoop of the sausage mixture and place on a parchment-lined baking sheet. Repeat until all mushrooms are stuffed. Top each one with a sprinkle of parmesan cheese.

Bake for 25-30 minutes until the mushrooms are fully cooked and the tops are golden brown. Serve immediately. Enjoy!