Sausage and Cheese Stuffed Mushrooms
Annamaria Settanni McDonald
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- 24 oz
- white button mushrooms or baby portabella (you can even use large portabello mushrooms caps)
- 1/3 lb
- bulk sausage (any flavor you want)
- medium onion, finely diced
- 4 clove
- fresh garlic, finely minced
- 8 oz
- cream cheese
- egg yolk
- 3/4 c
- freshly grated parmesan cheese
- 1/3 c
- dry white wine
- salt and pepper to taste
- finely chopped flat leaf parsley for garnish (optional)
1Wash mushrooms in water and dry and remove stems from caps. (it's okay to wash mushrooms they will not absorb the water)
2Finely chop mushroom stems.
3Brown and crumble sausage. Set aside on a plate to cool.
4Add 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.
5In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
6Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
7Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
8Bake 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 flat leaf parsley.