These stuffed mushrooms are probably one of my favorite things in the world, next to goat cheese and caramelized onions. Oh, and anything braised. Oh, and truffles. I love truffles (the fungus not the chocolate).
I first made these about a year ago for Thanksgiving Day appetizers. Dangerous. Let’s just say that by the time I got the turkey on the table, I was shall we say, a little on the full side. Stuffed mushroom overdose.
A few words of advice – 1) only make these for a party where you will have help eating them 2) pace yourself 3) no matter what, let them cool before you partake – hidden under all that sausage and cheese goodness is a cauldron of hot juice which will result in a scorched tongue – trust me.
Brown up your breakfast sausage in a hot skillet.
I love sausage. I’m just saying.
Here are the sausage and cheese delivery devices also known as the mushroom caps. For some reason I chose white button but I prefer crimini. They just taste better.
Take the stems out then I dig a bit more of out to make a bigger hole. Put the caps on the sheet pan and then the stems in the food processor. Sometimes I’ll accidentally break a cap while I’m taking the stem out, so just add those to the food processor as well. Pulse until stems are coarsely chopped. Or you could do it by hand.
The cast – sausage, cream cheese, Parmesan cheese, cooked mushroom and onion mixture and parsley.
Mix, mix, mix. I know, it looks like a hot mess but tastes good. I promise.
Generously fill caps. Go ahead, don’t be shy, pack it in.
These are incredibly delicious. I hope you get to make them very soon.
- Stuffed Mushrooms
- 30 button mushrooms
- 1 pound hot pork sausage
- 1 medium onion, finely diced
- 4 cloves garlic, finely minced
- ⅓ cup dry white wine
- 8 ounces cream cheese
- 1 egg
- ¾ cups parmesan cheese, grated
- 2 tablespoons parsley, finely chopped
- salt & pepper
- Heat oven to 350 degrees.
- Wipe off mushrooms with a damp towel. Take off stems, place the caps on a sheet pan and the stems in a food processor. Pulse until stems are roughly chopped.
- In a skillet, crumble and brown the sausage. When cooked through, spoon sausage out and 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 the 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 in a large bowl to cool. Add cream cheese, egg, Parmesan cheese, a pinch of salt and pepper to mushroom and sausage mixture and stir until combined. Cool in refrigerator for 30 minutes to an hour.
- Once cooled, spoon a generous amount of the mixture into the cap of each mushroom. Bake at 350 degrees for 20 minutes or until golden brown on top. Remove from oven and allow to cool before serving.