This recipe can be found on Epicurious.com and was served as the appetizer at the Region Five Leadership Team Retreat for dinner on Saturday night. They were yummy!
Ingredients
3 Italian sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese
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 mushrooms, stemmed
1/3 cup dry white wine
Preparation
saute 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 into large bowl and cool. Mix 1/2 cup of 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 remaining Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350 degrees. Baked uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
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