Sausage and cheese stuffed mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 pieces
Ingredients
  • 3 sweet Italian sausages, casings removed
  • ½ teaspoon 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
  • 24 large (about 2-inch-diameter) mushrooms, stemmed
  • ⅓ cup dry white wine
Instructions
  1. Brown the sausage in a saute pan over medium heat. Break the sausage into small pieces with a wooden spoon. Using a slotted spoon, transfer the sausage to a mixing bowl.
  2. Add the oregano, ½ cup of the Parmesan, Worcestershire, garlic powder, and cream cheese and mix well.
  3. Season to taste with salt then mix in the egg yolk.
  4. Set aside.
  5. Brush a 13x9-inch baking dish with a little olive oil. Arrange the mushrooms in the baking dish and brush the cavity of each with the white wine. Fill each with about 1 tablespoon of the filling. Sprinkle with remaining Parmesan.
  6. Recipe can be made up to this point 1 day ahead. Cover a refrigerate until ready to bake.
  7. Preheat oven to 350F. Bake mushrooms until filling is starting to brown, about 20-25 minutes.
  8. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/stuffed-mushrooms/