Friday, March 22, 2013

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

  • 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)

-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.

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