- 24 ounces, White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 8 ounces, Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- 1/3 cup Dry White Wine
- Salt And Pepper (to Taste)
Adapted from the-girl-who-ate-everything.com
•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 he at. 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 you're feeling fancy.