Stuffed Mushrooms

By moninikole

Ingredients

• 24 oz., fluid white mushrooms
• 1/3 pounds hot pork sausage
• 1/2 whole medium onion, finely diced
• 4 cloves garlic, finely minced
• 8 oz., softened cream cheese
• 1 whole egg yolk
• 3/4 c. parmesan cheese, grated
• 1/3 c. dry white wine
• salt and pepper to taste

Preparation

Step 1

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 heat. 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 for 20 to25 minutes, or until golden brown. Allow to cool at least 10 minutes before serving.