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Sausage Stuffed Mushrooms Recipe

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This recipe for Sausage Stuffed Mushrooms, by , is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Lamere
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Italian Hot Sausages, casings removed
1.5 TSP dried oregano
1 C grated Parmesan cheese
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 mushrooms, stemmed
1/3 cup dry white wine

Directions:
Directions:
Saute sausage and oregano in large skillet over medium heat until sausage is cooked through and brown, breaking into small pieces with back of a 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. Sean filling with salt and pepper; mix in egg yolk. Brush 15x10x2 baking glass dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 TBS filling and sprinkle with remaining 1/2 C Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (can be made 1 day in advance and chilled). Preheat oven to 350. 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 prep, 30 minutes cook

 

 

 

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