1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Sausage Stuffed Mushrooms

Serves 6-8

1 Tablespoon olive oil
1/2 pound gf Italian sausage
1-1/2 teaspoons dried oregano
3 oz. Parmesan cheese (about 1 cup)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 ounces cream cheese, at room temperature
1 large egg yolk, lightly beaten
24 large mushrooms, stemmed
1/3 cup dry white wine
3 Tablespoons Italian parsley, chopped


Preheat the oven to 350 degrees F. Lightly grease a 15x10x2 inch glass baking dish.
Set aside.

Heat olive oil in a large skillet over medium high heat. Add the sausage and
oregano and cook, breaking sausage into small pieces, until the sausage is
browned and no traces of pink remain. Using a slotted spoon transfer the
sausage to a large bowl and let cool. Add 1/2 cup Parmesan cheese,
Worcestershire sauce and garlic powder. Stir to combine. Stir in
the cream cheese. Adjust seasonings to taste with salt and freshly ground
black pepper. Stir in egg yolk.

Place the mushroom caps in the prepared baking dish, stemmed side up.
Brush each mushroom cap with white wine. Fill with about 1 tablespoon of
filling and sprinkle with remaining Parmesan cheese. (Can be made a day
ahead. Cover and chill.)

Bake at 350 degrees F, uncovered, for 25 minutes. Place under broiler for 5 minutes
until tops are lightly browned. Serve.



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