Sausage and Cheese Stuffed Mushrooms

September 30, 2020
Created by Harmons
1 hour
Serves 6
  • 3 hot Italian sausages, casings removed
  • 1 1/2 tsp dried oregano
  • 2 Tbsp Panko Japanese dried breadcrumbs
  • 3 oz (about 1 cup) freshly grated parmesan cheese, divided
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 (8 oz) pkg cream cheese, softened
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1 egg yolk
  • 2 tsp hot sauce
  • Salt and freshly ground pepper
  • Olive oil
  • 24 large (about 2" diameter) button or cremini mushrooms, stemmed

In a heavy, large frying pan over medium heat, add sausage and oregano. Cook, breaking into small pieces with the back of a fork, until browned, about 7 minutes. Using a slotted spoon, transfer sausage to a large bowl and cool. Add breadcrumbs, 1/2 cup parmesan cheese, Worcestershire sauce, garlic powder, cream cheese, parsley, egg yolk, hot sauce, season with salt and pepper and stir to combine.

Preheat oven to 350°.

Line a rimmed baking sheet with aluminum foil or parchment paper and brush with olive oil to coat. Fill each mushroom cap with a scant 1 tablespoon filling and sprinkle with remaining 1/2 cup parmesan cheese. Arrange mushrooms, filling side up, on prepared sheet pan.

Bake until mushrooms are tender and filling is browned, about 25 minutes.