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Sausage-Stuffed Mushrooms Recipe

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This recipe for Sausage-Stuffed Mushrooms, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marianne

Category:
Category:

Ingredients:  
Ingredients:  
3 Italian Hot Sausages (casings removed)
1 1/2 teaspoons Dried Oregano
1 Cup Parmesan
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Garlic Powder
1 8-ounce Package Cream Cheese (room temperature)
1 Large Egg Yolk
Olive Oil
24 Large (about 2-inch diameter) Mushroom Caps
1/3 Cup Dry White Wine

Directions:
Directions:
Preheat oven to 350. Brush 15x10x2-inch glass baking dish with olive oil to coat.
Saute 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; add cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush cavity of each mushroom with white wine; fill with scant 1 tablespoon filling and sprinkle with some remaining 1/2 Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. Bake uncovered about 25 minutes or until mushrooms are tender and filling is brown on top.

 

 

 

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