Sunday, November 28, 2010

Stuffed Mushrooms

 twist and pop off the stems to the mushrooms: set aside bc you will need them ..

 brown up the sausage....set aside to cool
 cut up the onion and garlic .. I used an onion chopper to get fine pieces..
 saute them....
 chop up stems... saute them...
 add all together and splash with wine...
 set aside to cool...
 separate egg yolk and add to cream cheese...
 add in parm cheese and the sausage and the rest of the onion mixture...
 Salt all the mushrooms first... then Stuff the mushrooms....

Stuffed Mushrooms: The Pioneer Woman's Recipe



  • 24 ounces, weight White Button Mushrooms
  • ⅓ pounds Hot Pork Sausage
  • ½ whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Finely Minced
  • ⅓ cups Dry White Wine
  • 8 ounces, weight Cream Cheese
  • 1 whole Egg Yolk
  • ¾ cups 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 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.

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