I think there’s an unspoken understanding about any food that’s stuffed with anything. Most people would agree that the end result is always awesome.
These are no exception.
I served this with the lobster tails I made recently, which is funny because I recently told someone I always have and always will only serve stuffed mushrooms as an appetizer. Hmmm. Never say never I guess!
Sausage Stuffed Mushrooms
3 Italian sausages, casings removed
1 1/2 teaspoons oregano
1 cup grated pecorino romano cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
salt and pepper
1 egg yolk
extra virgin olive oil
24 large button mushrooms, stems removed
1/3 cup dry white wine
Preheat oven to 350 degrees. Saute sausage with oregano in a skillet until sausage browns. Break meat up with a fork while cooking. Remove from skillet and transfer to a large bowl. Let cool.
Mix grated cheese, Worcestershire sauce and garlic powder into sausage. Add cream cheese and combine. Season with salt and pepper and add egg yolk.
Brush large baking pan with oil, then brush each mushroom cavity with wine. Fill each with meat mixture then sprinkle with a little more grated cheese. Arrange mushrooms in pan. (at this point you can cover and refrigerate for up to 24 hours)
Bake for around 25 minutes, until tops are brown and mushrooms are tender.