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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Brie Stuffed Mushrooms

Filed under: appetizers — bonny @ 2:02 pm
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From The Pioneer Woman

 

1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly.