Sausage-Stuffed Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 1 1/2 teaspoons dried oregano
- olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon worcestershire sauce
- 1 large egg yolk
- 1/3 cup dry white wine
- 1 cup freshly grated parmesan cheese (about 3 ounces)
- 1 8-ounce package cream cheese, room temperature
- Carbohydrate 1 g(0%)
- Cholesterol 23 mg(8%)
- Fat 6 g(9%)
- Fiber 0 g(1%)
- Protein 3 g(6%)
- Saturated Fat 3 g(14%)
- Sodium 109 mg(5%)
- Calories 69
Preparation 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 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Preparation 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 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
