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.