Stuffed Mushrooms
Cuisine: American
Categories: Snacks, Party Food & Appetizers
Recipe Source: Christy Denney
Stuffed Mushrooms are a savory, bite-sized appetizer that combines the earthy flavor of mushrooms with a delicious, flavorful filling. The mushroom caps are typically stuffed with a mixture of breadcrumbs, garlic, cream cheese, Parmesan, and herbs, creating a rich, creamy texture that perfectly complements the slight chew of the mushroom. Whether baked to golden perfection or served warm, these stuffed mushrooms are a crowd-pleasing treat, perfect for parties, holidays, or as a snack. The combination of ingredients offers a satisfying balance of flavors, making them a standout dish that’s sure to impress.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 24 servings
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 you're feeling fancy.