chirzo stuffed mushroom caps
(1 rating)
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Got this recipe from a friend at my birthday potluck. They were awesome. You can use mild Italian or a Chirizo sausage for something a little different. You could also use goat cheese instead of the cream cheese The caps can be made the day ahead of your party, covered and chilled. You can also partially cook for 10 minutes and then freeze. To reheat, thaw caps and bake for 15 minutes.
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(1 rating)
yield
8 -12
prep time
1 Hr
cook time
25 Min
Ingredients For chirzo stuffed mushroom caps
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3chirzo or italian sausage, hot, casing removed
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1 1/2 tsporegano, dried
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1 cparmigiano-reggiano, grated
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1/2 tspworcestershire sauce
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1/2 tspgarlic powder
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24mushroom caps
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1/3 cwhite wine
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1 lgegg yolk
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salt and pepper to taste
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18 oz pkg cream chease
How To Make chirzo stuffed mushroom caps
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1Remove casings from sausage. Break up sausage meat and saute with oregano over medium heat. Transfer to mixing bowl and cool.
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2To cooled sausage meat, add 1/2 cup of Parmesan cheese, Worcestershire sauce and garlic powder, then cream cheese. Season filling with salt and pepper then mix in egg yolk.
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3Clean mushrooms and remove stems. Chop stems and add to cheese and sausage mixture
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4Brush mushroom caps with white wine and stuff with sausage filling.
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5Sprinkle remaining parmesan cheese over caps and place caps on a parchment lined baking sheet
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6Bake for 25 minutes and serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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