| Sausage Stuffed Mushrooms |
Ingredients
- 3 Italian hot sausages, casings removed - or 1 pound ground hot Italian sausage
- 1½ teaspoons dried oregano
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 8-ounce package cream cheese, room temperature
- 1 large egg yolk
- Olive oil
- 36 small or 24 medium mushrooms, stemmed (I like baby bellas)
- ⅓ cup dry white wine
Instructions
- 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. Using slotted spoon, transfer sausage mixture to large bowl and cool. (Optional, pulse in food processor to break up into even bits).
- Mix in ½ cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
- Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining ½ cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish.
- Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Notes
I often cool and drain the sausage on paper towels, then give it a few pulses in a food processor to break it up into fine pieces... easier to work with when stuffing little mushrooms!
DO AHEAD Filling can be made ahead and frozen for a month or two. Fresh mushrooms can be prepared and stuffed 1 day ahead. Cover and chill.
DO AHEAD Filling can be made ahead and frozen for a month or two. Fresh mushrooms can be prepared and stuffed 1 day ahead. Cover and chill.
Recipe by Raisin & Fig at https://www.raisinandfig.com/sausage-stuffed-mushrooms/