Sausage Stuffed Mushrooms
  • 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
  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. Using slotted spoon, transfer sausage mixture to large bowl and cool. (Optional, pulse in food processor to break up into even bits).
  2. Mix in ½ cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
  3. 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.
  4. Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
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.
Recipe by Raisin & Fig at