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Tuesday, December 26, 2023


 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!


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:

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