Sausage Stuffed Mushrooms with Red Wine
Submitted by: cloudybear
Bulk sausage (pork or turkey) is cooked and combined with cream cheese, bread crumbs, red wine, and mushroom stems, then spooned into the mushroom caps and baked.
Ingredients
- 1 (12 ounce) package bulk sausage
- 18 large fresh mushrooms
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup fine dry bread crumbs
- 1 cup red wine
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Method
Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside. Preheat oven to 325 degrees. Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.
Notes:
Number of Servings: serves 6
Submitted by: cloudybear ( See all of cloudybear Recipes )
