| Description: | Adaptation of a recipe from Bon Appetite. |
| Ingredients: | 3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces) (DIVIDED!!)1/2 CUP/1/2 CUP
1/2 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1 8-ounce package cream cheese, room temperature
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine |
| Instructions: | Saute sausage with oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown. Place sausage mixture in 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.
Egg should be direct at about 450 to 500 F.
Place mushrooms on one of those vegetable grill pans with holes. Brush cavity of each mushroom cap with white wine (or put your wine in a spray bottle and spritz the caps - excellent when doing large quantities for an eggfest). Place the grill pan on the preheated egg and let mushrooms start to cook for about 10 minutes. They may be full of wine and mushroom juice when you take them off - it is not necessary to remove this liquid.
Fill each cap with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
Place the vegetable grill pan back on the egg and bake until the cheese melts and starts to brown.
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