Stuffed Mushrooms

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Recipe

■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
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■8 ounces, weight Cream Cheese
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■1 whole Egg Yolk
■3/4 cups Parmesan Cheese, Grated
■ Salt And Pepper, to taste

Wipe off mushrooms. Pop out stems, reserving both parts.
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Chop mushroom stems finely and set aside.

Brown and crumble sausage.
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Set aside on a plate to cool.

Add onions
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and garlic to the same skillet; cook for 2 minutes over medium low heat.
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Pour in wine to deglaze pan, allow liquid to evaporate.
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Add in chopped mushroom stems,
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stir to cook for 2 minutes.
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Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk.
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Stir together with Parmesan cheese.
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Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
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Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
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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.
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One thought on “Stuffed Mushrooms

  1. Pingback: Bruschetta « Crazy Jamie's Blog

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