"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phil Growney, DSA SSS
Added: Tuesday, November 11, 2008


3 Italian hot sausages
1 ½ tsp. oregano
1 c. grated Parmesan cheese
½ tsp. Worcestershire sauce
1 tsp. powdered garlic (or more to taste)
8 oz. Cream cheese, room temp
1 egg yolk
1 c. white wine
24 large white button mushrooms

Preheat oven to 350º

Sauté sausage with oregano until brown, drain and cool, and place in a bowl. Add to bowl, ½ cup of Parmesan, garlic, cream cheese and Worcestershire sauce. Mix and season with salt and pepper and stir in egg yolk.

Remove the stems from 24 large white button mushrooms. Dunk each mushroom in the wine and stuff with filling. Place on a baking sheet and sprinkle with remaining Parmesan cheese. Bake for approximately 25 minutes.




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