Mushrooms with Cream Cheese Stuffing

Thank you, Pioneer Woman, for this super yummy recipe.  I had leftover cream cheese stuffing, so I used it on some jalapeno peppers.  It's all good.

Recipe from Ree Drummond, The Pioneer Woman!  

You can view step by step photos and instructions on her blog,

The Pioneer Woman Cooks

(Note:  I substituted turkey sausage for the pork sausage)

Ingredients

 24 ounces, weight White Button Mushrooms

 1/3 pound Hot Pork Sausage

1/2 whole Medium Onion, Finely Diced

 4 cloves Garlic, Finely Minced

 1/3 cup Dry White Wine

 8 ounce pkg. Cream Cheese

 1 whole Egg Yolk

 3/4 cup Parmesan Cheese, Grated

 Salt And Pepper, to taste

         

Preparation Instructions

Wipe off or wash mushrooms in cold water. 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 heat.

Pour in wine to deglaze pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir & 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.