Kidsaplenty
Sister love
Member since 2/06 5971 total posts
Name:
Stephanie
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Best stuffed mushrooms I have ever had
My daughter is obsessed with mushrooms. Mushroom omlettes, sauteed mushrooms.
Her favorite meal is stuffed mushrooms with a salad. So I searched high and low and tried dozens of recipes. We made this recipe last night, and OMG it was to die for. She ate 6 mushrooms, my almost 2 year old ate 3 and all day today keeps saying "mushrooms mama, mushrooms."  So you know if you can get a bunch of kids to gobble them down they must have been pretty damn good! Here is the recipe, I hope you all enjoy them as much as we did!
Stuffed Mushrooms
24 ounces, weight White Button Mushrooms
1/3 pound Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
8 ounces, weight Cream Cheese
1 whole Egg Yolk
3/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
Preparation Instructions
Wipe off or wash mushrooms in cold water. 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 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.
Message edited 8/7/2011 11:50:20 AM.
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