The filling, with the spicy sausage (I used turkey sausage), onions, cream cheese, etc., is a bit different than mushrooms I've had in the past, but was super yummy. I made a half batch to sample with my husband, and we ate all of them in about 3 seconds. (Hey, it was dinner!) Make these for your next get together, and enjoy! Thanks, PW!
Recipe below the cut!
Pioneer Woman's Stuffed Mushrooms, posted on Tasty Kitchen site
Serves: 8-12 (makes about 24-30 pieces). Time: 1 hour, including baking.
Ingredients
- 24 ounces whole white button mushrooms
- ⅓ pounds hot pork sausage
- ½ whole medium onion, finely diced
- 4 cloves garlic, finely minced
- ⅓ cups dry white wine (or chicken broth)
- 8 ounces cream cheese
- 1 whole egg yolk
- ¾ cups Parmesan cheese, grated
- salt and pepper, to taste
Directions
- 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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