Sausage Stuffed Mushrooms
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 hot Italian sausages, casing removed
  • 1½ teaspoons dried oregano
  • 1 cup freshly grated parmesan cheese
  • ½ teaspoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 8-ounce brick of cream cheese, room temperature
  • 1 large egg yoke
  • olice oil
  • 24 large mushrooms, wiped clean and stemmed
  • ⅓ cup dry white wine (chardonnay, pinot gris, vermouth)
Instructions
  1. Sauté sausage and oregano in a 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 a slotted spoon, transfer sausage mixture to a large bowl and cool. Mix in ½ cup parmesan cheese, Worcestershire sauce, garlic, then cream cheese. Season filling with salt and pepper. Mix in egg yoke.
  2. Brush a large ceramic baking dish with olive oil. Brush the cavity of each mushroom with white wine. Fill with scant 1 tablespoon of filling and sprinkle with some of the remaining ½ cup of parmesan cheese. Arrange mushrooms, filling side up in prepared fish. Bake uncovered in preheated 350 degree oven until mushrooms are tender and filling is brown on top, about 25 minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/sausage-stuffed-mushrooms/