Stuffed Mushrooms

Y'all. Make these stuffed mushrooms.  It is The Pioneer Woman's recipe.  Need I say more??  I will say I made them for a dinner party and they were gone in no time!  


24 ounces, White Button Mushrooms

1/3 pound Hot Pork Sausage (I used regular sausage)

1/2 whole Medium Onion, Diced

4 cloves Garlic, Finely Minced

1/3 cup Dry White Wine

8 ounces, Cream Cheese

1 Egg Yolk

3/4 cups Grated Parmesan Cheese

Salt And Pepper, to taste
-  Wipe off or wash mushrooms in water. Pop out stems, set aside.
-  Chop mushroom stems finely and set aside.
-  In a skillet cook sausage. Let it drain on a paper towel.
-  Add onions and garlic to the same skillet you cooked the sausage in; cook for 2 minutes over medium heat.
-  Pour wine into the pan and scrape all the little bits off the bottom, allow liquid to evaporate.
-  Add in chopped mushroom stems, stir to cook for 2 minutes and set aside to cool.
-  In a bowl, combine cream cheese and egg yolk. Stir in Parmesan cheese.
-  Add cooled sausage and cooled mushroom stems. Stir mixture together.
-  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 for ten minutes before serving.

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