More Stuffed Mushrooms
Cook Time
35
mins
Calories
186
Serving Size
12
Photo by:
thegirlwhoateeveryth
description
What you eat before you eat...
ingredients
24 ounces, White Button Mushrooms
1/2 lbs Hot Pork Sausage
1/2 Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, Cream Cheese
1 Egg Yolk
3/4 cups Parmesan Cheese, Grated
1/3 cups Dry White Wine
Salt And Pepper (to Taste)
directions
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. Garnish with minced parsley if youre feeling fancy.