STUFFED MUSHROOMS

 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.  

This is the only picture I was able to get before these babies were devoured.  So, it seems only reasonable to share this yummy recipe with you!

INGREDIENTS:

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

DIRECTIONS:

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).

NOTES:

* 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.  

Enjoy!

Recipe c/o:  www.soufflebombay.com