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Sausage Stuffed Mushrooms Recipe

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This recipe for Sausage Stuffed Mushrooms is from Cooking For CoCo, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


24 ounces white button mushrooms
1/3 pound hot Italian sausage, ground
1/2 yellow onion finely diced
6 cloves garlic finely minced
1/3 cup dry white wine
8 ounce cream cheese
1 egg yolk
3/4 cup Parmesan cheese, grated
Salt and pepper to taste

Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use paring knife). Chop mushroom stems finely and set aside. Cook and crumble sausage finely. Remove to plate to cool. Reduce heat to MED-LOW and add onions and garlic to same skillet with sausage grease. Sauté for 3 minutes. Pour in wine to deglaze the pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off. Stir in chopped mushroom stems and sauté for 2 minutes. Add salt and pepper to taste. Set mixture aside on plate to cool. In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well. Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
Preheat oven to 350*. Line baking sheet with parchment paper. Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping. Let cool aa few minutes, sprinkle with chopped fresh parsley and serve.

Personal Notes:
Personal Notes:
Kay Elliott




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