Stuffed Mushrooms

My mom's (AKA Nana) birthday was on Sunday, Oct. 11. She is so simple and doesn't ever ask for anything. We're always trying to come up with surprises for her. This year was easy. Nana has been asking for her favorite......stuffed mushrooms. We purposely would not make them for her all year so we could treat her on her birthday.

We showed up with a dozen stuffed mushrooms especially for her. She was so sweet, offering them to everyone else. She didn't realize there were 30 more mushrooms to share.

Here’s the recipe to the best stuffed mushrooms.

24 large mushrooms
3 hot Italian sausage links
1 cube cream cheese
1 cup parmesan cheese (freshly shredded)
1 tsp basil
1 tsp garlic powder
1 egg yolk
1tsp Worcestershire sauce
Dry white wine (small amount)
Olive oil (very little)

Set oven to 350
Remove stem from mushrooms
Clean mushrooms with moist cloth
Brown sausage in skillet (remove from casings)
Add basil to sausage while cooking
Drain sausage and set aside
Mix cream cheese, garlic powder, egg yolk, and Worcestershire sauce
Add sausage
Add 3/4 parmesan cheese

Lightly coat cookie sheet with olive oil
Place mushroom caps on cookie sheet
Use 1 large mushroom cap to hold/distribute white wine to other mushrooms
- pour a couple of drops of white wine in ea mushroom. Too much wine will make the mushrooms soggy
Fill ea mushroom to the brim with the stuffing
Top with remaining parmesan

bake in oven at 350 for 17-20 min or until golden/bubbly

1 comment:

  1. Oh I think I would love both! What a great no-waste use of the stems!!! Thanks for sharing.



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