Stuffed Mushrooms

By cindygwest

Can be frozen, unbaked. Allow to thaw, then cook. Can also cook, then reheat.

Ingredients

• 24 ounces, weight White Button Mushrooms
• 1/3 pound Hot Pork Sausage
• 1/2 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Finely Minced
• 1/3 cup Dry White Wine
• 8 ounces, weight Cream Cheese
• 1 whole Egg Yolk
• 3/4 cups Parmesan Cheese, Grated
• Salt And Pepper, to taste

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

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 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 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.