Mushrooms-Sausage-Stuffed

By kjs1010

Perfect for the holdiays, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.

Ingredients

• 3 Italian hot sausages, casings removed
• 1 1/2 tsp dried oregano
• 1 cup freshly grated Parmesan cheese (about 3 oz)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 8-oz package cream cheese, room temp
• 1 large egg yolk
• Olive Oil
• 24 large mushrooms, stemmed (about 2 inch diameter)
• 1/3 cup dry white wine

Details

Servings 24

Preparation

Step 1

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 mix in cream cheese. Season filling with salt and pepper, mix in egg yolk.

Brush 9x13x2 inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with 1 Tbl. 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. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.