Glutenfreeda.com ADVERTISEMENT
  image
My Account My Recipe Box
 Search   Site Recipes      
Click here to Sign Up for Our FREE Weekly Newsletter!
Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!		  
To view or add your saved recipes (recipe box), or rate a recipe, you must have a valid Glutenfreeda login. If you do not already have one, you can obtain one free by signing up for our Weekly Newsletter.
Log-In:    
Sausage Stuffed Mushrooms

Cummulative Rating

Servings
Makes 6-8 servings.
Difficulty
Easy
Ingredients

1 Tablespoon olive oil
1/2 lb. gf Italian sausage
1-1/2 teaspoons dried oregano
3 oz. Parmesan cheese (about 1 cup)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 ounces cream cheese, at room temperature
1 large egg yolk, lightly beaten
24 large mushrooms, stemmed
1/3 cup dry white wine
3 Tablespoons Italian parsley, chopped
Directions
Preheat the oven to 350°F. Lightly grease a 15x10x2 inch glass baking dish. Set aside.

Heat olive oil in a large skillet over medium high heat. Add the sausage and oregano and cook, breaking sausage into small pieces, until the sausage is browned and no traces of pink remain. Using a slotted spoon transfer the sausage to a large bowl and let cool. Add 1/2 cup Parmesan cheese, Worcestershire sauce and garlic powder. Stir to combine. Stir in the cream cheese. Adjust seasonings to taste with salt and freshly ground black pepper. Stir in egg yolk.

Place the mushroom caps in the prepared baking dish, stemmed side up. Brush each mushroom cap with white wine. Fill with about 1 tablespoon of filling and sprinkle with remaining Parmesan cheese. (Can be made a day ahead. Cover and chill.)

Bake at 350°F, uncovered, for 25 minutes. Place under broiler for 5 minutes until tops are lightly browned. Serve.
Recommended Tools
Reviews

Posted By Member: Theresa
Posted Date: 11/28/2007

Posted By Member: Cheri
Posted Date: 11/13/2007

Posted By Member: Cheri
Posted Date: 11/13/2007

This recipe was pretty easy. I made it for myself, but when my 12 year old daughter saw them she wanted to try them. She ate more of them then I did.

Post your Rating (Registered users only)
Your Rating:
Excellent
Very Good
Good
Just Ok
Poor
Add Your Comments (Registered users only)
ADVERTISEMENT


Appetizers
  • Ginger Rice Balls
  • Sauteed Mushrooms
  • Crostini w/Roasted Garlic
  • Shrimp Stuffed Eggs
  • Shrimp Toasts
  • Mushroom Stuffed Crepes
  • Goat Cheese & Prosciutto Sandwiches
  • Beer Marinated Chili Wings
  • Crab Stuffed Endive
  • Seafood Cucumber Cups
  • Bruschetta w/Mozzarella & Basil
  • Spiced Shrimp Skewers
  • BBQ Pork
  • Roasted Garlic Guacamole Dip
  • Baked Swiss Chard

    • More...

    All Categories
    Breads & Things
    Desserts
    Fish & Shellfish
    Meats
    Poultry
    Pasta, Rice & Grains
    Salad & Soups
    Sauces, Marinades & Salsas
    Vegetables
    Lunches
    30 Minute Meals
    For Children
    Miscellaneous
    Beverages
    Low Fat
    Vegetarian
    Casein-Free

     
    Media Kit • Related Links • Gluten-Free Bookstore • Contact Us • Gluten-Free Resources
    Weekly Newsletter Signup • Important Information About Gluten-Free Recipes • About Glutenfreeda •
    Glutenfreeda's Story     • About Celiac Disease • Privacy Policy • Credit Card Security Policy & Guarantee • RSS

    For Customer Service please contact Glutenfreeda.com at (970) 947-9480
    Problems logging in or technical assistance, e-mail the webmaster