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STUFFED MUSHROOMS

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Ingredients

  • 24 oz. white button mushrooms
  • 1/2 lb. hot pork sausage
  • 1/2 medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 oz. cream cheese
  • 1 whole egg yolk
  • 3/4 cup Parmesan cheese, grated
  • 1/2 cup dry white wine
  • Salt and Pepper to taste

Details

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 deg. for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushroom taste better when not piping hot. Garnish with minced parsley if your fancy.

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