Oh well everything came out sooooooooo good!!
So make these for your next dinner party or half the recipe and make them for a quiet night at home with your sugar booger ahahaha!
Enjoy and Keep on Making Stuff!!
From Pioneer Woman
24 ounces, weight White Button Mushrooms (3 - 8 ounce packages for those of you who were confused momentarily like i was)
⅓ pounds Hot Pork Sausage (i used turkey sausage)
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (i omitted this and they were still moist and delish)
8 ounces, weight Cream Cheese (i used fat free, got to watch those calories sometimes)
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated (I bought a pre grated bag of parm that was perfect)
Salt And Pepper, to taste
1/4 of Italian bread crumbs (this was my own addition)
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(add bread crumbs here if using them). 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. (trust me on this DO NOT EAT HOT you will burn your entire mouth right off. I may or may not have done this ahahaha)
|ahaha he even wore my cookie apron. what a good sport!|
|hahaha he poses with his egg ahahaha!|
|this recipe is a keeper. they were gone at the end of the night!!|