"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lisa's Sausage Stuffed Mushrooms Recipe

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This recipe for Lisa's Sausage Stuffed Mushrooms, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Albis
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 Italian hot sausages, casings removed
1 1/2 tsps. dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 8 oz. 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:
Directions:
Sauté 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. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2 inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill).

Preheat oven to 350 degrees. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Number Of Servings:
Number Of Servings:
Makes 24

 

 

 

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