My Wine Guide

Sausage Stuffed Mushrooms

Yield: 8 servings

Ingredients

1/2 cup freshly grated Parmesan cheese
8 ounces cream cheese at room temperature
3 mild or spicy Italian sausages, casings removed
2 cloves garlic, minced
Olive oil or cooking spray
24 large mushrooms, stemmed and wiped clean

Method

Preheat oven to 350°F. In a mixing bowl combine the two cheeses with a spoon. Sauté sausage and garlic in large skillet over medium heat until cooked through and brown (break up and crumble the sausage as it cooks). Drain the sausage if necessary, and transfer to the mixing bowl. Mix the cheeses and sausage until well combined.

Line a baking sheet with tin foil and brush with olive oil. Fill each mushroom with scant one tablespoon filling. Use the palm of your hand to smooth the top of each mushroom. Arrange mushrooms, filling side up on the baking sheet. Bake uncovered until mushrooms are tender and tops are brown, about 25 minutes. Remove from baking sheet gently. Serve warm.

Serving Suggestion

These mushrooms will work with Lagar Alto Tempranillo.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 25 minutes

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