Even if you are not a mushroom lover, try these they are great!
I had posted this recipe last year but it is too good not to post again. I hope you make these. The first time I made these was last year for Christmas dinner appetizers. They were so good! My dad just kept saying Nicole these are unbelievable!!! Over and over. They were quite tasty if I do not say so myself. This year when I asked my father what he wanted for Christmas, he said those stuffed mushrooms again! Yes they are that good. So if you are in charge of appetizers anytime this holiday season these must go on your list!
Printer friendly recipe
Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8
24 ounces, White Button Mushrooms
⅓ pounds 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
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.
Recipe from Pioneer woman
picture from The girl who ate everything