Recipe Box

Stuffed Mushrooms January 2, 2010

Filed under: appetizers — bonny @ 2:05 pm
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From The Pioneer Woman

3 – 8 ounce packages White Button Mushrooms

⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1 – 8 ounce block Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper, to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

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