Stuffed Mushrooms
 
 
Author:
Ingredients
  • 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
Instructions
  1. Heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by jessica burns at http://jessicaburns.com/2013/11/stuffed-mushrooms/