Tuesday, March 19, 2013


Here is another recipe that I am desperate to try - hopefully I can do it this weekend if we aren't too crazy busy.

The Girl Who Ate Everything Blog
Stuffed Mushrooms

24 ounces, white button mushrooms
Hot pork sausage
1/2 whole medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 whole egg yorl
3/4 cups parmesan cheese, grated
Dry white wine
Salt and pepper {to taste}

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 sizeable 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. Garnish with minced parsley if you're feeling fancy.


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