Stuffed Mushrooms

[Roxy]

Stuffed Mushrooms:

 

 

24-oz. white button mushrooms, washed and stems removed and finely chopped

1/3 lb. Farmer Johns Hot Sausage or Italian Sausage

1/2 medium onion, finely diced

4 cloves garlic, finely minced

8-oz. pkg. Cream Cheese, softened

1 egg yolk

3/4 cup Grated Parmesan Cheese

1/3 cup dry white wine

Salt and Pepper to taste

 

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 heat.

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.