Stuffed Mushrooms

It was a hit.

Delicious Stuffed Mushrooms = Satisfied Stuffed Family Members (except my dad...he's not a fan)

It's a must try. You can also find the complete recipe with lots more pics on Pioneer Woman's website.

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Difficulty: Easy

Servings: 8

Ingredients

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

Preparation Instructions

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 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.

Kristen