Sausage Stuffed Mushrooms
I absolutely love mushrooms and these stuffed mushrooms are soooo good!! I’ve made them with large portobello caps once before, and they could honestly be an entree by themselves as opposed to the appetizer… For a holiday party, I suggest smaller “stuffer-sized” portobello or white mushroom caps.
24 ounces (3 cups), White Button Mushrooms (or portobello)
1 pound Hot Pork Sausage
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine
8 ounces, Cream Cheese
1 Egg Yolk
6 scallions, white and green parts, minced
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Special Equipment: Covered Stir-Fry Pan
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and chop sausage. Set aside on a plate to cool.
Add scallions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan (scraping up bits at the bottom), and allow liquid to evaporate (5 minutes). Add in chopped mushroom stems, stir to cook for 3-4 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 (1 hour) 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.
Serves 6 as an appetizer
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