Saturday, November 14, 2009

adrienne's stuffed mushrooms

The perfect appetizer or side dish for any holiday meal!

1 (12 ounce) package ground sweet mild Italian sausage
18 LARGE fresh mushrooms
i small onion chopped
2 tablespoons fresh parsley , chopped
1 garlic clove, minced
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1/2 cup Marsala wine

Preheat oven to 325 degrees F (165 degrees C). Clean the mushrooms. Remove, chop and reserve the stems.Place sausage, onion, garlic and mushroom stems (chopped) in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, gently mix the cream cheese and bread crumbs. Mix in the sausage mixture and 1/4 cup wine. Using a spoon, stuff the mushroom caps with the sausage mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

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