Sausage-Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Perfect for Thanksgiving, these warm hors d'oeuvre s can be assembled a day ahead and chilled, then baked before serving. Ingredients:
3 hot italian sausages, casings removed |
1 1/2 teaspoons dried oregano |
1 cup freshly grated parmesan cheese, freshly grated (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 |
1 cup olive oil |
24 large mushrooms, stemmed |
1/3 cup dry white wine |
Directions:
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.
2. 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.
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 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.).
4. Preheat oven to 350°F Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
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