- 24 small to medium Cremini/Brown Mushrooms
- ⅓ pounds Hot Pork Sausage
- ½ of a Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- ⅓ cups Dry White Wine
- 1 Tbs Worcestershire Sauce
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- ¾ cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop about half of the mushroom stems finely and set aside. Toss the rest away.
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 & worcestershire sauce 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 on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. (I actually did all of this the night before and stuck it in the fridge. The next day, the stuffing was firm and it was quick and easy to stuff and bake the mushrooms when guests arrived)
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
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