http://thepioneerwoman.com/cooking. The only thing I did different was that I used chicken broth instead of white wine. They still turned out yummo!
Prep Time: 30 Minutes
Cook Time: 25 Minutes
24 ounces, weight White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I used chicken broth)
8 ounces, weight Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Brown and crumble sausage. Set aside on a plate to cool.
Pour in wine (or chicken broth) 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.
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.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot and you won't burn your mouth.