Stuffed Mushrooms

• Gluten free

• Meat

  • 1/3 lb Pork sausage, Hot

• Produce

  • 24 oz Button mushrooms, white
  • 4 cloves Garlic
  • 1/2 Onion, whole Medium

• Refrigerated

  • 1 Egg yolk, whole

• Baking & Spices

  • 1 Salt and pepper

• Dairy

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

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on the-girl-who-ate-everything.com

Ingredients

• 24 ounces, White Button Mushrooms
• ⅓ pound 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 cup Dry White Wine
• Salt And Pepper (to Taste)

Directions

• Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
• Chop mushroom stems finely and set aside.
• 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 he at. 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. Garnish with minced parsley if youre feeling fancy.