chirzo stuffed mushroom caps
(1 RATING)
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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prep time
1 Hr
cook time
25 Min
method
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yield
8-12 serving(s)
Ingredients
- 3 - chirzo or italian sausage, hot, casing removed
- 1 1/2 teaspoons oregano, dried
- 1 cup parmigiano-reggiano, grated
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 24 - mushroom caps
- 1/3 cup white wine
- 1 large egg yolk
- - salt and pepper to taste
- 1 - 8 oz pkg cream chease
How To Make chirzo stuffed mushroom caps
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Step 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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Step 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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Step 3Clean mushrooms and remove stems. Chop stems and add to cheese and sausage mixture
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Step 4Brush mushroom caps with white wine and stuff with sausage filling.
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Step 5Sprinkle remaining parmesan cheese over caps and place caps on a parchment lined baking sheet
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Step 6Bake for 25 minutes and serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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