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Sausage-Stuffed Mushrooms Recipe

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This recipe for Sausage-Stuffed Mushrooms, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Fahey
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Italian hot sausages (casing removed)
1 tsp dried oregano
1 cup freshly grated Parmesan cheese ( about 3 oz.)
tsp worcestershire sauce
tsp garlic powder
1 package cream cheese (8 oz.)
1 large egg yolk
24 large mushrooms, stemmed
1/3 cup dry white wine
olive oil

Directions:
Directions:
Preheat oven to 350. Saute sausage and oregano in heavy large skillet over med-high heat until sausage is cooked through and brown (about 7 minutes). Using slotted spook, transfer sausage to large bowl and cool. Mix in cup of the parmesan cheese, worcestershire sauce and garlic powder...then cream cheese. Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2 inch glass backing dish with olive oil to coat. Brush cavity of each mushroom with white wine. Fill mushroom with 1 tbsp. mixture and sprinkle with parmesan cheese. Bake uncovered until mushrooms are tender and filling is brown on top (about 25 minutes).

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can make this ahead of time and cover and chill a day ahead. Then just pop into oven 1/2 hour before you want to serve.
I have actually not made these myself, but friends of ours made these for us and they were delicious! I am hoping to try out this recipe soon. Not sure if vegetarian sausage would work, but I am thinking it just might!

 

 

 

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