Thursday, March 25, 2010

Cremini Mushrooms Caps Stuffed with Sausage, Herbs & Parmesan

Adapted from my uncle David Schoen’s recipe
Serves 6


1 pound breakfast sausage (something along the lines of this)
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 cup finely grated fresh parmesan (about 4 ounces)
1/2 tsp Worcestershire sauce
1/2 tsp garlic salt
8 oz cream cheese
1 large egg yolk
30 Cremini mushrooms
Heat a large sauté pan over medium-high heat for about two minutes.  Add the sausage to the pan, then sprinkle the oregano and crushed red pepper over the sausage.  Sauté, stirring frequently and breaking the sausage into small pieces with a potato masher or the back of a fork, until the sausage is cooked through.  Remove from the heat and reserve.

In a medium bowl, mix half the grated parmesan with the Worcestershire sauce, garlic salt, cream cheese and egg yolk.  Stir with a rubber spatula to thoroughly combine.  Add the cooked sausage and stir to combine. Reserve.

Wipe the mushrooms clean with a damp paper towel.  Remove the stems from the mushrooms.  (No need to cut - Just pluck them out.)  Make a very thin slice across the top of each mushroom cap, to form a steady base.  Stuff each cap with a scant tablespoon of sausage filling, using more or less filling for larger or smaller caps, as necessary. Place the remaining grated parmesan in a small bowl and dip each stuffed mushroom into the parmesan, stuffing-side down.  The grated cheese will stick to the top.

Arrange the stuffed mushroom caps on top of a baking sheet lined with a double layer of paper towels. (The paper towel will absorb the water that will be released from the mushrooms, and make for a much neater end-product.)  At this point, the mushrooms can be covered with plastic and refrigerated overnight, or baked right away.

Bake, uncovered, in a 350°F oven until the stuffed mushrooms are hot and the tops are golden brown, about 25-30 minutes.  




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