Sausage-Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Cooking with friends that's pretty much what my life has been about, writes Louise Pickerel of Muskogee, Oklahoma. When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook. Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving. 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 |
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. 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.
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. (Can be made 1 day ahead. Cover and chill.)
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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