Stuffed Mushrooms

I made these for a party we went to and they went in minutes! This is one of those things that looks and sounds fancy but it is so simple and yummy!

Stuffed Mushrooms

Source: The Girl Who Ate Everything

source

Ingredients:

• 24 ounces, White Button Mushrooms
• ⅓ pounds Hot Pork Sausage
• ½ whole Medium Onion, Finely Diced
• 4 cloves Garlic, Finely Minced
• 8 ounces, Cream Cheese
• 1 whole Egg Yolk
• ¾ cups Parmesan Cheese, Grated
• ⅓ cups Chicken Stock
• Salt And Pepper (to Taste)

Directions:
-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 chicken stock 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.

-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.
-Garnish with minced parsley if you’re feeling fancy.