Could you post the recipe and instructions for how you make the sausage stuffed mushrooms? I love those.
The original recipe came from Epicurious many years ago. My modifications are in blue.
Sausage Stuffed Mushrooms
~24 mushrooms (
I use 1.5-2” Crimini, stems removed and precooked at 350° stem side down for 10 minutes to remove some of the moisture)3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
(I use 4 cloves of chopped fresh garlic sautéed with meat)1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
I add ¼ tsp.crushed red pepper or cayanne1/3 cup dry white wine
1. Sauté 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
(I then drain and wipe dry with paper towel, then put in food processor to break up further. This helps with stuffing.), about 7 minutes. Using a slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper;
mix in egg yolk.
2. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap
with white wine (I just put ¼ tsp. in each); fill with scant 1 tablespoon
(a 1” ice cream type scoop works great) filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 dayahead. Cover and chill.)
3. Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes
