- 1
Ingredients
- 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)
Preparation
Step 1
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.
i am making these now, but have no white wine…i shall make the anyway and let you know how it goes
fail to impress. These are truly an appetizer that disappears so make more than you think you’ll need!
Tried this recipe…and absolutely loved the stuffed mushrooms! Would highly recommend. I followed the recipe exactly. I’m going to make them again as a Super Bowl finger food.
Only comment I have is that I ended up with more stuffing than mushrooms to fill. I will probably get a few more mushrooms next time, but not add any additional mushroom stems to the filling to keep proportions the same.
I make some just like these but I add a little dried thyme to mine…but I can’t wait to give this a try..
I am required to make these for every family holiday get together, and in between too.
My recipe only calls for mushrooms, 1 lb of sausage and 8 oz of cream cheese. I think adding garlic and maybe the Parmesan cheese would be a great addition, but I don’t think I’d change anything else.
You cannot go wrong with PW! I love her – great choice! I make a lot of her recipes, and I’ll definitely make these yummy mushrooms. Thanks for sharing! Loved it…PS try her pulled pork and homemade coleslaw. Oh boy…
I made these at Christmas and they were a hit! However, after doubling the recipe and using small mushrooms, I ended up with a lot of leftover stuffing. I froze it at first (trying to come up with a plan), then added it to grits a few weeks later. Amazing! This Southerner highly recommends mixing the leftover mushroom stuffing with grits.