Sausage-Stuffed Mushrooms

american mushroom appetizer bake sauté thanksgiving cream cheese parmesan sausage white wine fall bon appétit oklahoma sugar conscious kidney friendly peanut free tree nut free soy free

Louise Pickerel

Makes 24

Source

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

Method

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 1/2 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.