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Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms
Recipe Date:
July 29, 2016
Serving Size:
Cook Time:
Imperial (US)
Suggested wine pairing: Allie's Reserve
  • 3 Italian hot sausages, casings removed
  • 1/2 tsp dried oregano
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 8 ozs cream cheese, room temperature
  • 1 large egg yolk
  • olive oil
  • 24 large (about 2 inch-diameter) mushrooms, stemmed
  • 1/3 cup dry white wine

Preheat oven to 350°F.


1) 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. 

2) 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.

3) Brush 15x10x2-inch glass baking dish with olive oil to coat. 

4) 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. 

5) Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

6) Bake uncovered mushrooms in preheated 350°F oven until mushrooms are tender and filling is brown on top, about 25 minutes.