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Recipes

Sausage-Stuffed Mushrooms

By Louise Pickerel

3.7

(6)

Recipe information

  • Yield

    Makes 24 Servings

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

1

/2 teaspoon garlic powder

1

8-ounce package cream cheese, room temperature

1

large egg yolk

Olive oil

24

large (about 2-inch-diameter) mushrooms, stemmed

1

/3 cup dry white wine

Need to make a substitution?

Preparation

  1. Step 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. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

    Step 2

    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 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 3

    Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

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