- 24
Ingredients
- 24 PIECES
- 3 casings (italian hot sausages, removed)
- 1-1/2 tsp dried oregano
- 1 cup freshly grated parmesan (cheese about 3 ounces)
- 1/2 tsp worcestershire sauce
- 1/2 tsp garlic powder
- 8 oz cream cheese (room temperature)
- 1 egg yolk
- olive oil
- 24 mushrooms (2-inch-diameter, stemmed)
- 1/3 cup dry white wine
Preparation
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
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 (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