There’s a reason my friends beg for these babies. I know they don’t look like the most appetizing things in the world, but trust me, they are scrumptious. I crave them all throughout the year, and they are perfect for any occasion. But I really think they are most fitting for a Thanksgiving feast.
I haven’t met a stuffed mushroom I didn’t like. Think about it: an earthy, meaty mushroom that’s already perfectly delightful stuffed with cheese and other delicious things to make it even tastier. And I might be biased, but my sausage stuffed mushrooms might be my all-time favorite variety.
Zesty hot Italian sausage, sharp Parmesan cheese, luscious cream cheese, fragrant garlic and oregano and rich Worcestershire meet a velvety, tender mushroom slathered in white wine. Bursting with flavor, they are the perfect dish to awaken your tastes buds this Thanksgiving.
SAUSAGE (OVER)STUFFED MUSHROOMS
- 3 hot Italian sausages (or turkey sausage)
- 1 1/2 teaspoons ground oregano
- 1 cup fresh grated Parmesan
- 1/2 teaspoon Worcestershire sauce
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 8 oz cream cheese at room temperature
- Salt and pepper
- 1 large egg yolk
- Olive oil
- 24-30 large mushrooms, stemmed
- 1/2 cup dry white wine
Remove sausage casings. Saute sausage and oregano in heavy large skillet over medium high heat until sausage is cooked through, breaking until small pieces. Using slotted spoon, transfer mixture to a large bowl to cool.
Mix in 1/2 cup of Parmesan, Worcestershire sauce and garlic/garlic powder. Mix in cream cheese. Season with salt and pepper. Mix in egg yolk.
Preheat oven to 350 degrees. Brush large glass baking dish, or 2-3 smaller dishes, with olive oil to coat. Brush mushroom caps with white wine. Fill mushroom caps with about 1 tablespoons of filling. Sprinkle mushrooms with remaining Parmesan. Bake for about 30 minutes and serve warm.