Dean and I hosted a going-away this weekend for our friend Rachel. Rachel is one of the few people who was working at Dean’s office when he first started working there four years ago. I can’t thank Rachel enough for helping to keep Dean sane during some of the crazy times at the office. Dean and I are going to miss her like crazy, but her move is a good move. She is moving back to Florida to be close to her family and we wish her the best!
Now to the mushrooms — I normally make artichoke-stuffed mushroom, but I wanted to try and make some different appetizers for the party. I found this recipe on Epicurious. These mushrooms were so simple and full of flavor. Everyone loved them! When they were gone, people were asking if I have more to bake. One of the best features to this recipe is you can make these mushrooms ahead of time. The morning of the party, I made the filling, stuffed the mushrooms, covered them with foil, and put them in the refrigerator. About 30 minutes before people were to arrive, I put them in the oven, and they were hot and ready to go when the guests arrived.
The only change I made to the recipe was I added 1 garlic clove to the sausage while it was cooking instead of the garlic powder. The next time I make these, and I will be making these again, I might add chopped shallot along with the garlic. The recipe says it makes 24, but I ended up with about 36 mushrooms.
Bon Appétit | November 2002
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. Makes 24