Sausage-Stuffed Mushrooms

Name: Sausage-Stuffed Mushrooms
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

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www.bonappetit.com

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Servings: 24

Cost: $1.28 /serving

Author : Louise Pickerel

recipes american cream cheese

Instructions

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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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