This Christmas Eve dinner called for an appetizer. And, for some reason the first thing I thought of was stuffed mushrooms. I've enjoyed them many times, but have never made them before. So this holiday seemed as good a time as any.
Tuesday, December 26, 2023
24 oz. white button mushrooms (I selected 10 fairly uniform medium large)
1/3 lb. hot Italian sausage*
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 oz. cream cheese*
1 egg yolk
3/4 cups grated parmesan cheese
1/3 cup booking broth or white cooking wine*
salt and pepper to taste
Heat oven to 350 degrees. Clean mushrooms. Wipe off with a damp paper towel or rag. Pop out mushroom stems, reserving both the caps and stems. I spooned out the interior of the mushroom really well not only to clean them, but to create a large cavity for the filling.
1. Chop mushroom stems finely and set aside
2. In a medium skillet, brown and crumble the sausage. Drain and set aside on a plate.
3. Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze the pan; allow the liquid to evaporate. Add in the chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
4. In a mixing bowl, combine cream cheese and egg yolk. Stir together with cheese. Add cooked sausage/mushroom mixtures. Stir together and refrigerate for a short time to firm up.
5. Smear mushroom filling firmly into the cavity of each mushroom, creating a sizable mound over the top. Place on a rimmed baking sheet.
6. Bake at 350 degrees for 20-25 minutes, or until golden brown. Allow to cool at least 10 minutes before serving. Garnish with minced parsley (optional).
* I chose to use pork sausage instead of Italian sausage. I also went with the 1/3 fat cream cheese which I felt for a recipe like this saves a few calories, but doesn't impact the flavor. I also used a combo of chicken stock and white cooking wine because I had some leftover stock in the fridge and I thought it would add some additional flavor.
I would definitely make these again! They were delicious.
Recipe c/o: www.soufflebombay.com