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Stuffed Mushrooms, Baby!

4.8(15)

Absolutely wonderful appetizer that can be made way ahead of time. Flavor to the max!

by Ree | The Pioneer Woman·published 2009-08-03

AppetizerCanapes

Servings

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prep 30 min

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Ingredients (9)

serves

Instructions (11 steps)

01Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
02Chop mushroom stems finely and set aside.
03Brown and crumble sausage. Set aside on a plate to cool.
04Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
05Pour in wine to deglaze pan, allow liquid to evaporate.

06Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

07In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

08Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

09Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

10Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

11Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

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Not rich — missing servings, total time, or calories.