Italian Sausage Stuffed Mushrooms

• Gluten free

• Meat

  • 1/3 lb Italian sausage, hot ground

• Produce

  • 24 oz Button mushrooms, white
  • 6 cloves Garlic
  • 2 3 tsp sprigs Thyme, fresh
  • 1/2 Yellow onion

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 8 oz Cream cheese
  • 3/4 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on thechunkychef.com

Description

Directions

• Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).
• Chop mushroom stems finely and set aside.
• Cook and crumble sausage finely. Remove to a plate to cool.
• Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.
• Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.
• Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
• In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.
• Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
• Preheat oven to 350 degrees, line a baking sheet with parchment paper.
• Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
• Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.
• Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.