Yesterday my mom and I decided we wanted some of these good stuffed mushrooms. We first had them at a Christmas party at my brother and sister-in-law's house. They're REALLY RICH so if you're going to make them, mind you have people to share with (even though you aren't going to want to share).
Stuffed Mushrooms
INGREDIENTS:- 3 sweet Italian sausages, casings removed
- 1 1/2 tsp dried oregano
- 1 c freshly grated Parmesan cheese
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 8-oz package of cream cheese, warmed to room temperature
- 1 large egg yolk
- olive oil (optional)
- 24 large mushrooms, stems removed
- Dry white cooking wine
PREPARATION:
Saute sausage and oregano in large skillet over medium-high heat until sausage is cooked through and brown, breaking it into small pieces with the back of a fork.
Drain sausage and put in a large bowl to cool.
Once the sausage is cool, add in the Parmesan cheese, Worcestershire sauce, garlic powder, cream cheese and egg yolk. Mix well. (This is why the cream cheese needs to be well-softened before you start!!!)
Line a cookie sheet with aluminum foil. Pour small amount of wine or olive oil onto the foil and coat the foil to keep the mushrooms from sticking. Then line the mushrooms up on the cookie sheet with the hole side up. Using a basting brush, brush a little bit of wine into each cap, then fill the cap with the filling.
Heat oven to 350. Bake mushrooms uncovered until they are tender and the filling is brown on top. This takes around 20-25 minutes.
Ingredients:
Ready to eat!!!
