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.
