Ingredients
- 24 oz white button mushrooms (3 of the small blue containers)
- 1/3 pound hot pork sausage
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup chicken stock (or dry white wine)
- 8 oz cream cheese, room temperature
- 1 egg yolk
- 3/4 cup Parmesan cheese, grated
- 2-3 tablespoons fresh flat leaf parsley, minced
- salt and pepper, to taste
Preparation
Step 1
Wipe the mushrooms with a damp cloth to remove any dirt. Pop out the stems and chop them finely, then set aside.
In a large skillet over medium heat, brown the sausage completely, stirring occasionally and using your spoon to break it apart. Once browned, use a slotted spoon to transfer the sausage to a plate to cool.
Add the onions and garlic to the skillet and cook for 2 minutes. Pour the chicken stock (or wine) into the pan and use a spoon to scrape the browned bits from the bottom of the pan. Continue cooking for a few minutes, allowing the chicken stock to evaporate. Add the mushroom stems to the pan as well as 1/2 teaspoon kosher salt and pepper, to taste. Cook the mushroom stems until they are tender and most of the liquid has cooked out. Remove the mixture to a plate to cool.
In a large bowl, combine the cream cheese and the egg yolk. Add the Parmesan cheese and stir to combine. Add the cooled sausage, the cooled mushroom/onion mixture and the parsley and mix until everything is well distributed. Season to taste with salt and pepper. Refrigerate the filling to allow it to firm up - I made mine the night before, but 30 minutes - 1 hour is probably all it needs.
Preheat oven to 350 F. Mound the filling into the cavity of each mushroom. Bake for 20-25 minutes, or until golden brown. Let rest for a few minutes before serving.