SAUSAGE STUFFED MUSHROOM APPETIZERS

I ate several of these tasty mushroom appetizers at a recent neighborhood happy hour.  I am not a mushroom fan, but these were absolutely delicious! 

SAUSAGE STUFFED MUSHROOM APPETIZERS

INGREDIENTS

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
1 8-ounce package cream cheese, room temperature
1 large egg yolk

Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

PREPARATION  (preheat oven to 350°F )

1. Saute 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)
2. Using slotted spoon, transfer sausage mixture to large bowl and cool.
3. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, garlic powder, and then cream cheese.
4. Season filling with salt and pepper before mixing in egg yolk.
5. Brush 15x10x2-inch glass baking dish with olive oil to coat.
6. Brush cavity of each mushroom cap with white wine.
7. Fill each mushroom cap with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
8. Arrange mushrooms, filling side up, in prepared dish.
9. Bake uncovered until mushrooms are tender and filing is brown on top; about 25 minutes.

         (Can be made 1 day ahead. Cover and chill.)

Yield:  24 appetizers
 
Bon Appétit
November 2002