Stuffed Mushrooms
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