Chirzo Stuffed Mushroom Caps

Chirzo Stuffed Mushroom Caps Recipe

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Pat Rogers

By
@PeprmintPatti

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.

Rating:

★★★★★ 1 vote

Serves:
8-12
Prep:
1 Hr
Cook:
25 Min

Ingredients

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3
chirzo or italian sausage, hot, casing removed
1 1/2 tsp
oregano, dried
1 c
parmigiano-reggiano, grated
1/2 tsp
worcestershire sauce
1/2 tsp
garlic powder
24
mushroom caps
1/3 c
white wine
1 large
egg yolk
salt and pepper to taste
1
8 oz pkg cream chease

How to Make Chirzo Stuffed Mushroom Caps

Step-by-Step

  • 1Remove casings from sausage. Break up sausage meat and saute with oregano over medium heat. Transfer to mixing bowl and cool.
  • 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.
  • 3Clean mushrooms and remove stems. Chop stems and add to cheese and sausage mixture
  • 4Brush mushroom caps with white wine and stuff with sausage filling.
  • 5Sprinkle remaining parmesan cheese over caps and place caps on a parchment lined baking sheet
  • 6Bake for 25 minutes and serve

Printable Recipe Card

About Chirzo Stuffed Mushroom Caps

Course/Dish: Meat Appetizers




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