STUFFED MUSHROOMS
24 ounces White Button Mushrooms (I get the medium sized ones since they do shrink)
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I don't have so I omit)*
8 ounces Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated (I use a three cheese blend from Frigo - Parm, Asiago and Romano)
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
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.
24 ounces White Button Mushrooms (I get the medium sized ones since they do shrink)
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I don't have so I omit)*
8 ounces Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated (I use a three cheese blend from Frigo - Parm, Asiago and Romano)
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
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.
You can replace wine with chicken broth or just leave it out like Jen does! She says you can also omit the mushrooms and eat it on crackers!!!
I finally got to try these and they were soooo good!!! I used the beef broth in place of the wine. I took these to a party and they were a hit for sure!!! Thanks Jen!!!
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