I saw these on Pioneer woman a while ago and bookmarked them to make it, but forgot until my friend from college, the girl who ate everything Chisty put them on her food blog. I made them for Christmas dinner appetizers. They were so good! My dad just kept saying Nicole these are unbelievable!!! over and over. they were quite tasty if I do not say so myself. they would make a great appetizer for new years celebrations!!!
Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8
Ingredients
24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste
Preparation Instructions
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.
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