Sausage-Stuffed Mushrooms - Lakeland Cooks!
Recipe Information
⏳ ProcessingDish Identified: Sausage-Stuffed Mushrooms
Country: IT
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Video Description
Sausage-Stuffed Mushrooms Perfect for holiday entertaining, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving. Ingredients: 3 Italian hot sausages, casings removed or 1/2 pound bulk sausage, crumbled 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 or apple juice Directions: 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. 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 ½ cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24. Sue's Tips: Baby Portabella mushrooms are a good choice for this recipe.