Sausage & Cheese Stuffed Mushrooms
Ingredients
- 24-30 mushrooms (white button or baby portobello)
- 4 raw sausages (not the pre-cooked kind), casings removed (Brooke uses Italian sweet sausage with pepper & onion)
- 8 oz cream cheese, room temperature
- 1 cup grated Parmesan cheese
- 1½ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 egg
- ¼ cup white wine
- small amount of olive oil to grease pan
Special Equipment
- pastry brush
- cookie sheet
- parchment paper (optional)
How-to
- Preheat oven at 350º
- Remove the casing from the sausages
- Brown the sausage over medium heat for about 7-8 min, add the dried oregano halfway through the process
- Drain oil from sausage and put sausage in a separate bowl
- Combine Parmesan cheese, cream cheese, egg, garlic powder and Worcestershire sauce with the sausage. Add salt and pepper to taste
- Remove mushroom stems and brush the inside of mushrooms with white wine
- Stuff each mushroom with a generous spoonful of the stuffing mixture (the stuffing should overflow from the mushrooms)
- Put mushrooms on a lightly oiled cookie sheet or on parchment paper-lined cookie sheet
- Sprinkle Parmesan cheese on top of each mushroom
- Bake for 30 minutes at 350º
- Serve immediately while hot and delicious!