Sunday, December 6, 2009

Spicy Sausage Stuffed Mushrooms

3 Hot Italian Sausages, Casing Removed
1 1/2 T Dried Oregano
1/2 C Parmesan Cheese, Shredded, plus some for sprinkling
1/2 C Romano Cheese, Shredded
1/2 t Worcestershire Sauce
2 Garlic Cloves, Crushed
1-8 ounce Package of Cream Cheese
1 Egg
24 Mushrooms, Stemmed
1/3 C Dry White Wine

Saute sausage, garlic and oregano in a skillet over medium heat until sausage is cooked through and brown, breaking into small pieces, about 7 minutes. Using a slotted spoon transfer sausage to a large bowl and cool. Mix in Parmesan, Romano, and cream cheese. Season filling with salt and pepper, mix in egg.

Place mushrooms on a parchment lined baking sheet. Brush each mushroom cap with wine. Add about 1 T of filling to each mushroom. Sprinkle with Parmesan. Can be made one day ahead, covered and chilled until use.

Preheat oven to 350 degrees. Bake uncovered until tops are browned, about 25-30 minutes.

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