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BECKI'S 3rd & SHORT SAUSAGE MUSHROOMS
Makes: 24 Mushrooms
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
24 large Button mushrooms, stemmed
2 1/2 cups half-the-fat sausage
1 1/2 teaspoon dried sage
1 1/4 cup Parmesan cheese, freshly grated
1/2 teaspoon Worcestershire sauce
1 package reduced fat cream cheese (8 oz), at room temperature
1 large egg yolk
1 cup Panko bread crumbs
Olive Oil
1/3 cup dry white wine
Preheat oven to 350 degrees. Sauté sausage and sage in a large skillet over medium high heat, until sausage is cooked and browned. Make sure sausage is broken up into small pieces. Using a slotted spoon, put sausage into a large bowl. Mix in 1 cup Parmesan cheese, garlic powder, Worcestershire sauce and cream cheese. Add egg yolk and Panko bread crumbs until combined. Season with salt and pepper.
Brush a glass baking dish with olive oil to coat the bottom. Brush each mushroom cap with white wine. Fill Mushroom caps with mixture (about 1 tablespoon each). Sprinkle with remaining Parmesan cheese and place in glass dish, filling side up. Bake until mushrooms are tender and filling is brown on top (about 20-25 minutes).
A recipe from: The Lake Kitchen
Created by: Jill Tutland
Nutrition Facts per serving for main dish recipe
Nutrition information calculated from: Genesis Nutrition Software 2006, SQL Edition, Version 8.6.0.0, ESHA Research, Salem OR |
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