Sausage And Cheese Stuffed Mushrooms Recipe

No Photo

Have you made this?

 Share your own photo!

Sausage and Cheese Stuffed Mushrooms

Annamaria Settanni McDonald

By
@ArtByASM

These are so good and make great party and snack food. These have to be the best stuffed mushrooms I ever made and tasted!


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
25 Min

Ingredients

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)
1
medium onion, finely diced
4 clove
fresh garlic, finely minced
8 oz
cream cheese
1
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)

Step-By-Step

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.

About this Recipe