STUFFED MUSHROOMS

By shygirl

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

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.