Ingredients
- 3 Italian Hot Sausages (casings removed)
- 1.5 tsp Oregano (dried)
- 1 cup Parmesan Cheese (freshly grated)
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 8 oz Cream Cheese (room temperature)
- 1 Egg Yolks
- 24 Mushrooms (Large, 2-inch diameter, stemmed)
- 1/3 cup White Wine
- Olive Oil
- to taste Salt
- to taste Black Pepper
Step by Step Instructions
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.
Step 2:
Using slotted spoon, transfer sausage mixture to large bowl and cool.
Step 3:
Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder. Then mix in cream cheese.
Step 4:
Season filling with salt and pepper, mix in egg yolk.
Step 5:
Brush 15x10x2 inch glass baking dish with olive oil to coat.
Step 6:
Brush cavity of each mushroom cap with white wine; fill with scant 1 tbs. filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
Step 7:
Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill).
Step 8:
Preheat oven to 350 degrees.
Step 9:
Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
0 Comments