My favorite stuffed mushrooms on the planet come from the Double Musky here in Alaska. These mushrooms from the Pioneer Woman take a close second and boy are these things good. I made these a few weeks ago for a house party, and they were ALL gone within 10 minutes! You won't be disappointed if you make these, trust me! :) I did tweak the original recipe a little for my liking and added some garlic butter (minced garlic and melted butter) over the top of each shroom after cooking, it's well worth it! If you want step-by-step pictures on this recipe, check out Pioneer Woman's link above, she has some great photos!
Ingredients:
24 ounces, weight White Button Mushrooms (I used crimini mushrooms)
⅓ pounds Hot Pork Sausage (I used hot turkey sausage)
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine
8 ounces, weight Cream Cheese (I used reduced fat)
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Directions:
-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 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.
-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 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.
