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 in on.
These are incredibly delicious. I hope you get to make them very soon.
30 large Mushrooms, button or crimini
1 pound Hot Pork Sausage
1 Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
2 tablespoons parsley, finely chopped
Salt And Pepper, to taste
Heat oven to 350 degrees.
Wipe off or wash mushrooms with a damp towel. Take off stems, place cap on a sheet pan and the stem in a food processor. Pulse until stems are roughly chopped.
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 in a large bowl to cool. Add cream cheese, egg yolk and Parmesan cheese to mushroom and sausage mixture and mix. Cool in refrigerated for 30 minutes.
Spoon a generous amount of the mixture into the cap of each mushroom.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool before serving.