Sausage Stuffed Mushrooms
Adapted From: Web
Ingredients
3 Sausage (casings removed)
1 1/2 tsp Oregano
1 cup Parmesan Cheese (grated; about 3 oz)
1/2 tsp Worcestershire
1/2 tsp Garlic Powder
8 ounce Cream Cheese (room temperature)
1 Egg Yolks
Olive Oil
24 Mushrooms (2" diameter; stemmed)
1/3 cup White Wine (dry)
Directions
Preheat oven to 350.
Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown (about 7 minutes)
Using slotted sppon, transfer sausage to large bowl and cool.
Mix in 1/2 cup of parmesan cheese, worcestershire, and garlic powder.
Mix in cream cheese.
Season filling with salt and pepper.
Mix in egg yolk.
Brush baking sheet with olive oil.
Brush cavity of each mushroo cap with white wine.
Fill each mushroom with about 1 tbs of filling.
Sprinkle with remaining 1/2 cup parmesan cheese.
Arrange mushroonms, filling side up, in prepared dish.
Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
(Mushrooms can be prepared and stuffed up to 1 day in advance. Cover and chill until ready to bake)
Katie Dishes - One Thumb Up
I remember liking these...but I don't remember why. So they can't be too great. But I would totally make them again!
