Ingredients Jump to Instructions ↓

  1. 3 Italian hot sausages - casings removed

  2. 1 1/2 teaspoons 7 1/2ml Dried oregano

  3. 1 cup 146g / 5.1oz Freshly-grated Parmesan cheese - - (abt 3 oz)

  4. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  5. 1/2 teaspoon 2 1/2ml Garlic powder

  6. 1 Cream cheese - (8 oz) - room temperature

  7. 1 Egg yolk (large) Olive oil - as needed

  8. 24 Mushrooms - (abt 2" dia) - stemmed (large)

  9. 1/3 cup 78ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Saute 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 15- by 10- by 2-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 degrees. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. This recipe yields 24 mushrooms.


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