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Stuffed Mushrooms

February 22, 2011

These stuffed mushrooms are to DIE  for!!!

24 oz. button mushrooms

1/3 pound sausage

1/2 medium onion, finely chopped

4 cloves garlic, finely minced

8 oz. cream cheese

1 whole egg yolk

3/4 parmesan cheese, grated

1/3 cup dry white wine (or apple juice)

salt and pepper to taste

Remove stems from mushrooms and chop.  Set aside.

Brown and crumble sausage.  Set aside on a paper towel lined plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze the 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 in parmesan cheese.

Add cooled sausage and cooled mushrooms.  Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizeable mound over the top.

Bake at 350 degrees for 20 – 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving.  They taste better when they are not piping hot.

Recipe Source: Pioneer Woman

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