Stuffed Mushrooms
shared by Jennifer
Stuffed Mushrooms
shared by Jennifer in Hors d'oeuvres , Party Food & Snacks
Details:
-
PT15M
- Prep Time: 15 Minutes PT20M
- Cook Time: 20 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Intermediate
- Serves: 24 people
- Cuisine: American
Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.Chop mushroom stems finely and set aside.Brown and crumble sausage. Set aside on a
Ingredients:
- 24 ounces, White Button Mushrooms
- ⅓ pound Hot Pork Sausage
- ½ whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 8 ounces, Cream Cheese
- 1 whole Egg Yolk
- ¾ cups Parmesan Cheese, Grated
- ⅓ cup Dry White Wine
- Salt And Pepper (to Taste)
Directions:
- Wipe off mushrooms with a damp rag. 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 he at. 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. Garnish with minced parsley if you're feeling fancy.