Saturday, November 27, 2010

Stuffed Mushrooms!!

I LOVE stuffed mushrooms. I had to make some for an appetizer on Thanksgiving along with Bruschetta (that recipe is already on this blog--look in appetizers). This recipe was Yummo!!! I found it at The only thing I did different was that I used chicken broth instead of white wine. They still turned out yummo!

 Stuffed Mushrooms

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8

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

Preparation Instructions
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  (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.

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 and you won't burn your mouth.

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