• Cooking Time: 35-40
  • Servings:
  • Preparation Time:


We got this recipe when we went to dinner with the winemaker at Calloway Winery. So yummy!


  • 1 1/4 lbs. Extra Large Mushrooms, rinsed well and de-stemed.
  • 8oz Italian sausage, crumbled, cooked and drained
  • 1 1/2 tsp fresh roasted cumin seed, ground
  • 1/2 tsp Cayenne pepper
  • 1 cup minced onion
  • 1 1/2 EVOO
  • 6oz Cream Cheese
  • 1/4 cup white wine


  • While still warm, combine sausage with cumin and cayenne.
  • Saute red onion with EVOO until limp and transparent.
  • Combine sausage and red onion with cream cheese. Stuff mushroom caps with mixture and place on baking pan splashed with white wine.
  • Bake at 450 for 35-40 minutes.

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