Sausage stuffed mushrooms

These are a perfect hot appetizer for a party. They can be prepared entirely the day before and simply popped in the oven before serving.

  • 3 Italian hot sausages, casings removed
  • 1 1/2 tsp dried oregano

Break up sausages and saute sausages with oregano in heavy skillet over medium-high heat until cooked thoroughly and brown, about 7 minutes. Drain sausage and discard the grease.

  • Browned sausage
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 8-oz package cream cheese, room temperature, cubed
  • 1 egg yolk

Put everything into the food processor and whirl until well mixed. Don't over process; the sausage should still be in recognizable bits.

  • 36 large mushrooms (approx 2-inch diameter), cleaned and stemmed
  • 1/3 cup dry white wine
  • olive oil
  • Parmesan cheese

Brush a glass baking dish (approx 15x10x2 inches) lightly with olive oil. Drizzle a little white wine into each mushroom cap then fill with a tablespoon of the filling.

Hint: I use a small ice-cream scoop (cookie-dough scoop) to make even portions.

Sprinkle with a little more Parmesan cheese. Arrange mushroom caps in baking dish. Depending on the size of the mushrooms, you may need a second baking dish. If doing ahead, cover dish with plastic wrap and refrigerate.

Bake mushrooms at 350° uncovered until tender and the filling is slightly brown on top, about 25 minutes.

Servings: 36 to 40 mushrooms

Credits: Adapted from Epicurious .com