Ingredients: |
Ingredients: 12 oz. white button mushrooms
12 oz. baby Bella mushrooms
⅓ lb. hot pork sausage
1 small onion, finely diced
4 cloves garlic, minced
⅓ cup chicken stock
8 oz. cream cheese, room temperature
1 egg yolk
¾ cup Parmesan cheese, grated
2-3 Tbsp. fresh parsley, minced
Salt and pepper, to taste
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Directions: |
Directions:Clean the mushrooms by wiping them with a damp cloth to remove any dirt. Pop-out the stems and chop the stems finely, then set aside.
In a large pan over medium heat, brown the sausage completely, stirring occasionally and using a spoon to break it apart into small chunks. Once browned, use a slotted spoon to transfer the sausage to a plate to cool.
Add the onions and garlic to the skillet and cook for 2 minutes. Pour the chicken stock into the pan and use a spoon to scrape the browned bits from the bottom. Continue cooking for a few minutes, allowing the chicken stock to evaporate. Add the mushrooms stems to the pan as well as ½ tsp. salt and pepper (to taste). Cook the mushroom stems until they are tender and most of the liquid has cooked out. Remove mixture from pan and place on a plate to cool.
In a large bowl, combine the cream cheese and egg yolk. Add the Parmesan cheese and stir to combine. Add the cooled sausage, the cooled mushroom and onion mixture, and the parsley to the bowl. Mix until everything is well distributed. Season the mixture to taste with salt and pepper. Refrigerate the filling to allow to firm up for 30 minutes to 1 hour (can be left overnight).
Preheat oven to 350ºF. Fill each mushroom cavity with filling and add enough to form a mound. Bake for 20 to 25 minutes, or until golden brown. Let rest for a few minutes before serving. |
This recipe for Stuffed Mushrooms is from