2 tablespoons olive oil, divided
1 1/2 pounds bulk hot Italian sausage
1 1/2 pounds cremini mushrooms, trimmed and quartered
1 1/2 tablespoons finely chopped garlic
1 (8 ounce) package cream cheese, softened
1 (5.2 ounce) package soft Gournay cheese product with basil & chives (such as Boursin)
3 ounces pre-shredded low-moisture part-skim mozzarella cheese
3 ounces Parmesan cheese, finely shredded, divided
cooking spray
1 cup panko (Japanese-style breadcrumbs)
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 350 degrees F (175 degrees C). Gather all ingredients.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add sausage; cook, stirring often, until browned and crumbled, about 8 minutes.
Using a slotted spoon, transfer cooked sausage to a large bowl, leaving drippings in skillet.
Return skillet to medium-high. Add remaining 1 tablespoon oil to drippings. Add mushrooms; cook, stirring occasionally, until mushrooms are softened, browned, and have released most of their liquid, 8 to 10 minutes.
Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cream cheese and Gournay cheese; cook, stirring constantly, until cheese is melted and evenly coating mushrooms, about 2 minutes.
Transfer mushroom mixture to bowl with sausage, and stir in mozzarella and 1/2 cup of the Parmesan cheese until evenly combined.
Spoon into an even layer in a 13- x 9-inch baking dish coated with cooking spray.
Stir together panko, melted butter, and remaining 1/4 cup Parmesan cheese in a small bowl. Sprinkle evenly over top of mushroom mixture.
Bake in preheated oven until topping is golden, about 25 minutes. Sprinkle with parsley. Serve hot.
