Let the holiday parties begin! One of my favorite hot appetizers to make are these sausage stuffed mushrooms. It’s perfect for a Christmas or New Year’s Eve party.
Years ago in my Chicago life, I took a cooking class with my good friend and college roommate. It was an holiday hors d’oeuvre class at the Chopping Block. That year I made pretty much all of the recipes from the class for my New Year’s party. Alas, back when I wasn’t a mom life I enjoyed throwing New Year’s parties and could always depend on sleeping in. Today I’m making these stuffed mushrooms for a preschool co-op holiday party – a lot has changed in this mamma’s life.
Hints: Costco sells large mushrooms that are worthy of this recipe. If you don’t want to brush the caps with wine, just omit that step. This recipe works well to make and assemble mushrooms the day before and bake them at the time of the party. To prevent the mushrooms from wobbling, slice a flat contour in to the very top of the cap.
3 hot Italian sausages, casing removed
1 1/2 teaspoons dried oregano
1 cup freshly grated parmesan cheese
1/2 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
1/3 cup dry white wine (chardonnay, pinot gris, vermouth)
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 1/2 cup parmesan cheese, Worcestershire sauce, garlic, then cream cheese. Season filling with salt and pepper. Mix in egg yoke.
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 1/2 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.
- 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)
- 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.
- 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.