Sausage (Over)Stuffed Mushrooms

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.

But fair warning, they will definitely be a crowd pleaser. Put a tray of these tasty morsels out and they will be gone in minutes! 

SAUSAGE (OVER)STUFFED MUSHROOMS

Ingredients:

  • 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

Directions:

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.

Making this recipe? Take a photo and share with me on Instagram. Be sure to use the hashtag #HungryAliEats so we can follow along.

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