Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms

(Makes 6 to 8 servings)

Preheat oven to 350 F. Lightly grease 15-by-10-by-2-inch glass baking dish. Set aside.

Heat olive oil in large skillet over medium high heat. Add sausage and oregano, cook. Break sausage into small pieces, cook until sausage is brown and no pink traces remain. Using slotted spoon, transfer sausage into large bowl, let cool. Add 1/2 cup Parmesan cheese, Worcestershire, and garlic powder. Stir to combine. Stir in cream cheese; salt and pepper to taste. Stir in egg yolk.

Place mushroom caps in prepared baking dish, stemmed side up. Brush each with white wine. Fill with about 1 tablespoon filling, sprinkle with remaining Parmesan cheese. (Can be prepared ahead, covered and chilled.)

Bake uncovered for 25 minutes. Place under broiler 5 minutes until tops are lightly browned. Serve.

Recipe from Glutenfreeda Online Magazine and Recipe Book.