Sausage Stuffed Mushrooms


OK, so I have a great extended family. Not only do I love them and they love me, but these people know how to cook! Since we get together at least a couple times a month to celebrate someones birthday or a special holiday, we have a lot of opportunities to share recipes. Here is one from someone who didn't want a big write up, but thanks for sharing Bill!

We made these for Labor day weekend and, as expected, they were a huge hit. We did make them without the Gruyere cheese, and just added some goat cheese on top as an after thought, but I think it would have been better with the Gruyere as the recipe calls for.


Sausage Stuffed Mushrooms (printable recipe)

Ingredients:
  • 24 large (about 2-inch-diameter) mushrooms
  • 3-4 Italian sweet sausages, casings removed (or hot sausages if preferred)
  • 6 cloves garlic, finely diced
  • 3 tbsp.onion, finely diced
  • 2 teaspoons dried oregano
  • 1 cup freshly grated Parmesan cheese (Parmigiano Reggiano works best)
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana Hot Sauce (not Tabasco)
  • 3/4 8-ounce package cream cheese, room temperature
  • 1 large egg yolk
  • Olive oil
  • (optional) 1/3 cup dry white wine
  • (optional) 2 tablespoons shredded gruyere cheese

Preparation:
Remove stems from mushrooms.  Finely dice about 2 tablespoons of stems.
Sauté garlic, onions, and stems in a tablespoon of butter until golden.  Set aside.
Precook mushroom caps about 10 minutes or so to make end results better than if raw.  These can be steamed in a frying pan, covered.
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, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, Louisiana hot sauce, and garlic/onion/stem mixture.  Then add the cream cheese. Season with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. As an option, brush cavity of each mushroom cap with white wine (and/or spritz the wine over the filled mushroom caps later).  Sprinkle with some of remaining 1/2 cup Parmesan cheese. As another option, sprinkle gruyere cheese on top. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 to 30 minutes.







3 comments:

  1. oh yummy! I am such a huge fan of anything with mushrooms in it. These look so delicious. I like the fact that you can make them one day ahead too. Hmmm. Think I'll make some for tomorrow...just because!

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  2. What a great family of cooks you have! The mushrooms look perfect for any special occasion or treat, really yummy!

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  3. Oooooh! Those sound good. And yes to the gruyere...it seems to make anything better.
    By the way, I love the idea of your "drinking in San Diego" blog...not a bad way to pass the time!

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Thank you for your comments!