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Sausage Stuffed Mushrooms Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 Italian hot sausages, casings removed
1½ teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
salt and pepper to taste

Olive oil
24 large mushrooms, stemmed
1/3 cup dry white wine
Directions:
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 the back of a fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to a large bowl and cool. Mix in ½ 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 with wine; fill with scant tablespoon filling. Sprinkle mushrooms with remaining Parmesan cheese. (Can be made 1 day ahead. Cover and chill.)

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

 

 

 

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