Sausage-Stuffed Mushrooms

Ingredients

  • 3 Italian hot sausages, casings removed
  • 1 1/2 teaspoons dried oregano
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1/2 teaspoon Worcestershire sauce
  • 3-4 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 6 ounces cream cheese, room temperature
  • 1 large egg yolk
  • Olive oil
  • 24 large (about 2-inch-diameter) mushrooms, stemmed
  • 1/3 cup dry white wine

Tools

  • Large bowl
  • Skillet
  • Cheese grater
  • 15x10x2-inch glass baking dish

Instructions

  1. Sauté 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.
  2. Using slotted spoon, transfer sausage mixture to large bowl and cool.
  3. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
  4. Season filling with salt and pepper; mix in egg yolk.
  5. Brush 15x10x2-inch glass baking dish with olive oil to coat.
  6. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
  7. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
  8. Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.