Sausage-Stuffed Mushrooms
Mary Del Santo
ingredients
- 3 Italian hot sausages (casings removed)
- 1 1/2 t. dried oregano
- 1 c. freshly grated Parmesan Cheese
- 1/2 t. Worcestershire sauce
- 1/2 t. garlic powder
- 1 8-ounce package cream cheese, room temperature
- 1 large egg yolk
- Olive oil
- 24 large mushrooms (about 2 inch in diameter)
- 1/3 cup dry white wine (plus some for the cook!)
directions
- 1
Sauté sausage and oregano in heavy 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 c. Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
- 2
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 T. filling and sprinkle with remaining 1/2 c. Parmesan cheese. Arrange mushrooms filling side up, in prepared dish. (Can be made a day ahead. Cover and chill)
- 3
Preheat over to 350°. Bake uncovered until mushrooms are tender and filling is brown on top, about 25-35 minutes.
Source: Mary Del Santo
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