' Dunham Cellars - Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Becky Waggoner, Tasting Room Manager - Spring 2006


1 pound pork sausage
1 ½ teaspoons dried Italian seasoning
1 cup Parmesan cheese, freshly grated (about 3 ounces)
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
1 8-ounce package cream cheese,
  softened to room temperature
1 large egg yolk
olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
⅓ cup dry white wine


Preheat oven to 375°.
Mix first 6 ingredients until well combined.
Add egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat.
Brush cavity of each mushroom cap with white wine.
Pack mushroom cap with 1 Tablespoon filling.
Arrange mushrooms, filling side up, in prepared dish and drizzle with olive oil.

Bake at 375° until pork cooks through and is slightly brown on top (approximately 12 - 15 minutes)

*Filling can be made a day ahead of time.  Stuff the mushroom just before baking.