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What about stuffed mushrooms. Here's one I like. Rec: Sausage-stuffed Mushrooms

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Joined: Dec 9, 2005


Posted to Thread #5906 at 2:21 am on Feb 28, 2007

Sausage-stuffed Mushrooms

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

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

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 dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350̊F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Makes 24.
Source: Moyn from Bon Appétit, November 2002

Pat’s notes: These were yummy. Per the Epi reviews I used fresh garlic instead of garlic powder, and medium-sized mushrooms (which I hollowed out a bit more with a melon baller). Might cut back on the cream cheese next time as it seemed a bit much, or use larger sausages to give a better ratio of sausage to cream cheese. Leftover filling was very nice in an omelet the next morning with some chopped fresh tomatoes added just before folding omelet in half. Warmed the refrigerated filling slightly in microwave before adding to omelet.


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