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“Perfect for Thanksgiving, these warm hors d'oeuvre s can be assembled a day ahead and chilled, then baked before serving.”
READY IN:
40mins
YIELD:
24 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.).
  4. Preheat oven to 350°F Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

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