Spectacular Sausage Stuffed Mushrooms
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 mushrooms
- Serves:
- 12
ingredients
- 3 hot Italian sausages, casings removed
- 1 1⁄2 teaspoons dried oregano (I always add alot more)
- 1 cup freshly grated parmesan cheese (about 3 oz.)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 1 (8 ounce) package cream cheese, room temperature
- 1 large egg yolk
- olive oil
- 24 large about 2-inch diameter mushrooms, stemmed
- 1⁄3 cup dry white wine
directions
- Saute sausage and oregano in heavy large skillet over medium high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Remove skillet from heat and let sausage mixture cool. To small skillet containing sausage mixture, mix in 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder, then softened cream cheese. Season with salt and pepper, mix in egg yolk. Brush glass baking dish (I usually use a 13x9x2 size) with olive oil to coat. Brush cavity of each mushroom cap with white wine, fill with 1 tablespoon sausage mixture and sprinkle with some of the remaining Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (can be made 1 day ahead. Cover and chill) Preheat oven to 350'. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
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RECIPE SUBMITTED BY
Sauce Lover
Woodinville, Washington