sausage-stuffed-mushrooms

I hated mushrooms growing up.  I think it was a texture issue.  I can’t really pinpoint when everything changed, but since then I’ve been crazy about them (just the other day I had a poached egg over sauteed mushrooms for breakfast….mmmm….savory goooooodneeess).  You know that fifth taste bud they recently discovered, Umami? Well, mushrooms really get these bad boys excited….and so does meat.  Well here you go little Umami: Mushrooms stuffed with hot sausage and cheese,with a light crunchy topping.

24 Crimini Mushrooms
1/2 lb hot Italian sausage
4 oz. cream cheese
Panko bead crumbs
fresh grated Parmesan cheese
white wine

Clean and remove stems from mushrooms, setting aside about 1/2 of the stems.  Chop the reserved stems and mix with sausage and cheese.   Place caps in a tight fitting pan and stuff with the sausage mixture.  Sprinkle with bread crumbs and parmesan.  Fill about 1/4 of way up the side of the caps with white wine.  Bake at 425 for 20 min and then broil till brown.

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