Ingredients for Sausage Stuffed Mushrooms
- Hot Italian Sausages
- Dried Oregano
- Dried Basil
- Parmesan Cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 4 ounces cream cheese, softened
- 2 large egg yolks
- Olive oil, for brushing
- Mixed Mushrooms
- Dry White Wine
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How to Make Sausage Stuffed Mushrooms
- In a large skillet over medium-high heat, brown 1 pound Italian sausage, breaking it up with a fork, along with 1 teaspoon dried oregano and 1 teaspoon dried basil. Cook until browned and cooked through, about 7 minutes.
- Use a slotted spoon to transfer the sausage mixture to a large bowl and let it cool.
- Stir in 1/2 cup grated Parmesan cheese, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 4 ounces of softened cream cheese until well combined.
- Season the filling generously with salt and pepper to taste.
- Gently mix in 2 large egg yolks.
- Brush a 15x10x2-inch glass baking dish with olive oil.
- Brush the cavity of each mushroom cap with 1 tablespoon dry white wine.
- Fill each mushroom cap with about 1 tablespoon of the sausage filling and sprinkle with the remaining 1/2 cup Parmesan cheese.
- Arrange the stuffed mushrooms, filling-side up, in the prepared baking dish.
- Preheat your oven to 350°F (175°C).
- Bake uncovered for 25-30 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
22g
Carbs
0g
