Ingredients Weight Measure
Vegetable oil 1 Tbsp.
Onion, medium, small dice 1 ea.
Italian sausage, removed from casing 1 lb.
Merlot or Cabernet wine 1/4 cup
Cream cheese, softened 1 lb.
TABASCO® brand Original Red Sauce 2 Tbsp.
Parmesan or Romano cheese 1/2 cup
Curly parsley, chopped 3/4 cup
Salt and pepper to taste
Breadcrumbs 1 cup
Mushrooms 4 lbs. 100 ea.
Nonstick vegetable spray as needed


  1. Heat large sauté pan, pour in oil and let it get hot. Add onions and sauté for 2-3 minutes on medium heat.
  2. Add sausage and break it up with the back of spoon until it is in small pieces.
  3. Pour in Merlot or Cabernet wine and reduce until evaporated, about 4-5 minutes. Cook until sausage is cooked completely, 8-15 minutes. When completely cooked, remove from heat and cool at least 15 minutes.
  4. In a large bowl, mix together the sausage, cream cheese, TABASCO® Sauce, Parmesan or Romano cheese and parsley.
  5. Season with salt and pepper to taste.
  6. To stuff mushroom caps, pour breadcrumbs into a small bowl.
  7. Remove stems from the mushrooms caps. Wipe off any dirt, but do not wash. Use a teaspoon to scoop filling into each mushroom cap. Push it gently, but firmly into the mushroom, rounding off on top.
  8. Coat the top of each mushroom cap with breadcrumbs by pressing it into the breadcrumbs.
  9. To bake, heat oven to 425°F. Spray a pan with sides with non-stick vegetable spray. As the mushrooms cook, they will give up a lot of their liquid. Place mushroom caps in pan and bake until heated all the way through and the tops are golden brown, about 18-22 minutes.

Yield: 100 pieces

Serving idea: Serve on plate piled high with curly parsley. Nestle the mushrooms into the parsley.